Retro Curry

  • Serves

    serves 6-8


Redolent of cumin and dozens of other spices, sweetened with fruit or honey, and made with myriad combinations of meat, fish, and vegetables, curry is a dish that inspires dedication—even obsession—in Japan. This one, from a recipe in Japanese Soul Cooking (Ten Speed Press, 2013), combines beef, shrimp, and vegetables. This recipe first appeared in our March 2014 issue with the story Curry in a Hurry.


  • 6 tbsp. unsalted butter
  • 1 12 lb. boneless beef chuck, cut into 2″ × 1/4″-thick strips
  • Kosher salt, to taste
  • 12 oz. shrimp, peeled and deveined, tails removed
  • 2 tbsp. curry powder, like S&B brand
  • 1 tbsp. garam masala
  • 5 cloves garlic, minced
  • 4 carrots, cut into 2″ pieces
  • 1 large yellow onion, cut into 1″ wedges
  • 1 (1 1/2") piece ginger, grated
  • 13 cup flour
  • 6 cups beef stock
  • 3 tbsp. honey
  • 1 bay leaf
  • 1 lb. russet potatoes, peeled and cut into 1 1/2″ pieces
  • 2 tbsp. soy sauce
  • Cooked white rice, for serving


Step 1

Melt butter in 8-qt. saucepan over medium-high heat. Season beef with salt and cook until browned, 8–10 minutes; using slotted spoon, transfer to bowl. Add shrimp; cook until pink, 1–2 minutes; transfer to bowl. Add curry, garam masala, garlic, carrots, onion, and ginger; cook until soft, 8–10 minutes. Add flour; cook 2 minutes. Add beef, stock, honey, and bay leaf; boil. Reduce heat to medium; cook until beef is tender, 1 hour. Add potatoes; cook until tender, 30 minutes. Stir in shrimp and soy sauce; serve with rice.

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