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This is how Seriously Authentic Stewed Curry Made from Homemade Roux might help you in weight loss
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Before you jump to Seriously Authentic Stewed Curry Made from Homemade Roux recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.

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Fish is perhaps the heartiest food you can eat. You already know this because, by now, you’ve probably been taught to consume fish at least a couple of times a week. This is especially true for individuals whose hearts are unhealthy. Be aware that fish is packed full of Omega 3’s which are elements that process cholesterol and turn it into healthy energy. Try to consume fish at least two times a week.

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We hope you got benefit from reading it, now let’s go back to seriously authentic stewed curry made from homemade roux recipe. To cook seriously authentic stewed curry made from homemade roux you only need 25 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to make Seriously Authentic Stewed Curry Made from Homemade Roux:

1. You need Ingredients:
2. Prepare 3 Onion
3. Take 3 clove Garlic
4. Take 1 ◎ Apple
5. You need 1 ▲ Carrot
6. Get 10 ▲ Mushrooms
7. Provide 500 grams Beef (butt (shoulder or roast) or shank)
8. Get 350 ml Red wine
9. You need 900 ml ◎ Vegetable juice
10. Provide 100 ml ◎ Milk
11. Get 400 grams ◎ Canned mango
12. You need Seasoning ingredients:
13. Provide 80 grams Butter
14. Prepare 4 tbsp White flour
15. Take 4 tbsp S & B curry powder (red can)
16. Use 2 tsp Grated garlic
17. Provide 4 ▲ Fond de veau (veal stock) tablets
18. Use 8 cubes ▲ Maggi bouillon
19. Use 4 ▲ Bay leaves
20. You need 2 tsp ▲ Salt
21. You need 1 tbsp ◇ S & B curry powder in the red can
22. Use 1 tbsp ◇ Garam masala
23. Use 1 tsp ◇ Black pepper
24. Use 1 from none ◇ Red chili powder (optional)
25. Use 1 dash of each Salt and pepper, oil

Instructions to make Seriously Authentic Stewed Curry Made from Homemade Roux:

1. Slice the onion thinly, cover with plastic wrap and microwave for 30 minutes at 500 to 600 W.
2. While you wait, cut the other ingredients. Chop the garlic finely, roughly chop the carrot, and dice the apple.
3. (Continued) Cut the hard stems of the mushrooms. Cut into cubes and season with salt and pepper. Drain the syrup from the canned mangoes.
4. Put the ◎ mixture in a blender and purée. Add as much vegetable juice as you can. (The remaining juice will be added directly to the pot.)
5. Melt butter in a pot slowly over low heat.
6. Add onions, and sauté over medium-high heat. Stir while scraping the bottom, so the onions don't burn. If it is getting burnt on the bottom, lower the heat.
7. When the onions have turned to caramel colored, add grated ginger, chopped garlic, and sauté over low heat for about 5 minutes.
8. Add flour and mix. When it has blended, add 4 tablespoons of curry powder. When the curry is fragrant, turn off the heat. The roux is done.
9. Put oil in a frying pan, and brown the beef over hight heat.
10. When the surface of the beef has browned, add red wine and bring to a boil. Simmer over low heat for about 5 minutes.
11. Transfer the red wine from the frying pan to the pot little by little to dissolve the roux. The key is to add the wine slowly to avoid lumps from forming.
12. Add all the contents of the frying pan to the pot, including the beef, then add the contents of the blender and mix well.
13. Add the ▲ ingredients, and bring to a boil over high heat. Simmer for an hour at the lowest heat possible. Mix every 5 minutes.
14. Add the ◇ spices, simmer for 10 minutes or so and turn off the heat. If you don't add chili pepper, the curry will be mild; 1 tablespoon will make it a little spicy; 2 tablespoons will make it spicy, and it'll be very spicy with 3 tablespoon.
15. Let it rest overnight and it's done!

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