How to make Tim Anderson’s curry rice

As the Japanese call it, ‘kare raisu’ was brought to Japan’s shores by British diplomats and military officers, who were making a less spicy version of the Asian original, thickened with flour.

Nanban chef, Tim Anderson, explains: “Whereas an Indian curry will be naturally thick from puréed onions/tomatoes/chillies and a whole heap of spices, Japan’s curry is based on a flour-and-butter roux that thickens a lightly-spiced stock-based sauce.”

Tim’s recipe is vegetarian, but can easily be made meaty with chicken, beef or pork: “In fact, you can add just about anything you want,” says Tim, “at the restaurant we put ham and cheese on it and it’s amazing.”

Print Recipe

Nutrition Facts

Curry rice

Amount Per Serving

Calories 758 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 10g63%

Cholesterol 38mg13%

Sodium 1049mg46%

Potassium 1072mg31%

Carbohydrates 105g35%

Fiber 10g42%

Sugar 17g19%

Protein 17g34%

Vitamin A 6100IU122%

Vitamin C 55mg67%

Calcium 113mg11%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Curry rice

The ultimate Japanese warming dish

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Japanese

Servings: 4

Calories: 758kcal

Author: Tim Anderson

Equipment

• Food processor
• 3 saucepans
• Ladle
• Blender

Ingredients

• 1 onion cut into small chunks
• 2 carrots peeled and cut into wedges
• 400 g floury potatoes peeled and cut into bite-sized chunks
• 1/2 cauliflower broken into bite-sized florets
• 4 portions of cooked rice (300g uncooked)

For the curry sauce

• 4 tbsp oil
• 1 large onion roughly chopped
• 2 cm piece of fresh ginger peeled and finely sliced
• 1 green chilli roughly chopped
• 2 garlic cloves peeled
• 2 tomatoes
• 1/2 Golden Delicious or similar apple peeled and roughly chopped
• 1/2 banana
• 30 g mild Madras curry powder
• 2 tbsp garam masala
• 750 ml chicken or beef stock
• 60 g butter
• 6 tbsp plain (all-purpose) flour
• 2 tbsp ketchup
• 2 tbsp soy sauce
• salt

Method

• For the sauce, combine the oil, onion, ginger, chilli, garlic, tomatoes, apple, banana, curry powder and garam masala in a food processor and blitz to a paste. Pour this into a saucepan and cook on a medium-high heat, stirring often, until the mixture begins to caramelise and the spices become aromatic. Add the stock and bring to the boil.
• Meanwhile, melt the butter in a separate saucepan and whisk in the flour. Cook on a low heat for about eight minutes, stirring constantly, until the roux thickens and turns a golden brown colour.
• Ladle the curry mixture from the other pan into the roux, a little at a time, whisking constantly to incorporate. Add the ketchup and soy sauce.
• Cook the mixture until it’s quite thick, then transfer to a blender or use an immersion blender to purée until very smooth. Taste and adjust the seasoning with salt.
• Place the onion, carrots and potatoes in a saucepan and cover with water. Bring to the boil, add the cauliflower and reduce to a simmer.
• Cook for about 10 minutes, until everything is tender. Drain and return to the pan, and pour in the curry sauce. Bring everything back to a simmer and serve with the rice.

Nutrition

Calories: 758kcal | Carbohydrates: 105g | Protein: 17g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 1049mg | Potassium: 1072mg | Fiber: 10g | Sugar: 17g | Vitamin A: 6100IU | Vitamin C: 55mg | Calcium: 113mg | Iron: 5mg

JapanEasy: Classic & Modern Japanese Recipes To Cook At Home by Tim Anderson, photography by Laura Edwards, is published by Hardie Grant.

Try Tim’s omurice recipe.

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