Retro Curry

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Retro Curry
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.Andre Baranowski

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.

Retro Curry
This Japanese curry is a subtly-sweet combination of beef, shrimp, vegetables, spices, and honey.
Yield: serves 6-8

Ingredients

  • 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

Instructions

  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.