But later today we got hungry again and I decided on a japanese style curry.
This is not a precise recipe because I used a little of this and a little of that without taking measurements. Every curry turns out a little bit different...
First I started preparing the roux. I think it is more common in Japan to buy curry roux but I had none. So I made it the old fashioned way. In a deep pot I heated up butter fat and roasted 1 heaped tablespoon flour until well browned.- you have to stir this while roasting - the colour of the flour should turn to chocolate brown during this process but don't burn it. While still light brown I added a freshly ground spice mix made from gloves, cinnamon, tumeric, chilli,fennu geek, star anise, allspice, pepper. I also added one chopped onion, teaspoon chopped ginger and 1 small chopped garlic glove and tossed them with the roux mix and let them roast a little until the colour of the flour was fine
I added 2 cups water (stir this well) and afterwards a mix of different vegetables in pieces or slices: 1 egg plant, 2 small carrots, 1 red bell pepper, 2 celery stalks, 2 small potatoes cubed and one peeled apple, grinded. I added 1 tablespoon palm sugar and salt and 2 tablespoons soy sauce and let the curry simmer about 25+ minutes until the potaoes were soft and the curry thick enough.
At least I adjusted the seasoning with a tablespoon sweet sour yellow plum jelly spiced with star anise. This adds a nice juicy extra zing. I wished I had some mango chutney in storage but plum jelly made from wild yellow plums was a good substitute.
Meanwhile I cooked rice and breaded two cutlets. For the bread crust I simply used a little flour for dusting the meat, afterwards I dipped the meat slices into stirred egg+ soy sauce mix and tossed the culets in panko flakes and fried them in oil.
We had some cake afterwards.
Our friends prepared it for our wedding anniversary so cute...