Japanese Kuro Curry with Ginger Pickles

Japanese curry is traditionally made by cooking a roux (a mixture of flour and fat) with curry powder to make a thick and glossy sauce. Kuro (black) curry is made in a similar manner but turmeric and chilli powder are removed from the curry powder to eliminate any hint of yellow or red and seaweed (black laver), squid ink, dark chocolate or, as in this case coffee are added to make a striking black coloured sauce.

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20 minutes

1 hour 50 minutes

3/5

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WHOLE SPICES: Cassia, bay leaves, star anise

BEEF SPICES: Black pepper, garlic, toasted cumin

KURO CURRY POWDER: Cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, nigella, tamarind powder (tamarind, cornstarch)

FURIKAKE: Toasted white sesame, black sesame, chives, red bell pepper

*Allergens

  • 600g diced beef
  • 1 large onion
  • 2 cloves of garlic
  • Fresh ginger
  • 100g radishes
  • 25g butter
  • 1 tsp instant coffee or 1 shot of espresso
  • 2 tbsp plain flour
  • A pinch of sugar
  • 1 tbsp vinegar
  • 2 tbsp soy sauce
  • 300g Japanese sushi rice
  • Large lidded pan
  • Medium saucepan
  • Mixing bowl