Ingredients
80g butter
50g dark chocolate, chopped
60g plain flour
2 Tbsp hot curry powder
1½ Tbsp garam masala
1 heaped Tbsp brown sugar
2 tsp sea-salt flakes, plus extra to season
½ tsp white pepper
40ml extra virgin olive oil
3 carrots, peeled, cut into small chunks
1½ brown onions, medium dice
4 cloves garlic, finely chopped
1 small daikon radish, sliced into discs
800g scotch fillet steak, diced into 4cm pieces
5cm piece ginger, peeled, finely diced
1.5L chicken stock
1 apple, peeled, grated
2 Tbsp mirin
2 green shallots, sliced finely on an angle, to garnish
Cooked short grain rice, to serve
Method
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Put butter and chocolate in a medium saucepan over medium heat. When butter has melted, add flour, curry powder, garam masala, sugar, salt and pepper. Cook 2-3 minutes, stirring until you have a thick, brown paste. Set aside.
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Put oil in a large saucepan over medium heat. Add carrots, onion and garlic, and cook for a few minutes until softened. Add daikon and cook for 5 minutes. Mix in beef and ginger, season with salt and cook for 5 minutes. Add curry paste roux and stir to coat beef. Add stock and apple and bring to a simmer. Stir in mirin and cook gently for 1 hour.
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Adjust seasoning if necessary, garnish with green shallots and serve with rice.
Cook's tips
- Leftover roux will keep well for a couple of weeks in the fridge.
- You can swap the daikon for potato.
- For an optional garnish, rehydrate a handful of arame seaweed in water, dry well and shallow-fry until crisp.
