Tweaks to the traditional make your meals more amazing – like the dark choc in this roux. Wow!
Ingredients
Method
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.
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.
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.