Tried my hand at making Japanese curry again.

12 comments

1. Is this the before version? that looks really soupy and undercooked

2. I’ve added a slurry (corn starch) in it. It made it thicker. Don’t know how to post a photo in the comments.

3. What do the instructions say and how many of the blocks are you putting in? You need to use the whole packet.

4. Looks delicious!!

5. Which brand of curry roux are you using? I agree with the others about the water/roux being off significantly, regardless of box instructions.

6. Given that others have already mentioned it looks watery, a way to avoid that (aside from just using less liquid) is to let the stew reduce before adding in your meat and potatoes. The longer the stew sits at a simmering temperature, the more liquid it will lose as steam, and the thicker/more condensed the curry will become. You generally want to have a thick, gravy-like consistency that coats your rice.

7. Sorry, you need to start over, and follow directions. This looks like dish water. Good for you to try. I wish you good luck next time!

8. This isn’t right. Too much water, too thin. Reduce and add more curry cubes.

9. Are those potatoes or daikon radish?
   Just curious

10. From the S&B packet instructions:

    >Cooking Instructions (12 Servings):Stir-fry your favourite meat and vegetables. Add 1200 ml water and bring to a boil.

    There is no way all that water is just above a liter

11. If you have curry powder and garam masala, you can make additional curry roux (using flour and butter) and add it to thicken and season this.

12. you should adding more less water, i am sorry but this looks like soup