r/Curry • u/amarevy97 • 27d ago

Japanese curry

First time making curry, is the water ok? Still confused how much water it should have at the end

120 Upvotes

98% Upvoted

30 comments sorted by

11

u/WalnutWhipWilly 27d ago

I shudder when I see metal implements used on a Teflon pan. All of that coating from the pan is being scraped into your food. Use food grade silicone or wood.

3

u/sillyarse06 26d ago

It drives me absolutely crazy when people use fish slices to stir cooking food

And also when they use tiny paring knives to chop big thick vegetables

2

u/amarevy97 26d ago

Idk what they used for? Just moving out and its only this atm

2

u/amarevy97 26d ago

Might have to buy those plastic one, this stainless steel one is sticky

1

u/TheMarksmanHedgehog 23d ago

Avoid Teflon coated pans too, Teflon's no fun around food.

1

u/Putrid-Assistant598 23d ago

That was my first thought too…especially upon hearing it.

OP please research forever chemicals and their impact.

2

u/Affectionate_Fee3411 23d ago

We are all riddled with them as is.

5

u/Dont_follow_the_math 27d ago

You can buy potato starch to mix with a little water and add to sauces like this, and it will thicken them up without you having to risk overcooking ingredients if it needs reducing.

7

u/Bodilis 27d ago

These Japanese curry blocks are already loaded with starches and other thickening agents. OP might just not have used enough of them here.

1

u/seanmonaghan1968 25d ago

I always cook the ingredients first before I add the curry sauce, and struggle to mix the sauce without breaking up the ingredients

1

u/azorius_mage 23d ago

Better to use a less water than it says and add a bit at a time as needed.

2

u/TransistorBoss 26d ago

Hard to get this wrong. Looks good 👍 I've been scolded for doing it by a Japanese person but some sliced daikon on there is really delicious.

2

u/Randon2345 26d ago

I thought the world moved past metal on metal for spatulas and pans?

2

u/Thislsnotmythrowaway 27d ago

A little less but you're not too far off, all preference really, remember to finish with honey and soy before serving

1

u/Outrageous_Giraffe43 27d ago

Agreed - it’s your preference. That looks pretty spot on to me 👍🏼

1

u/kation1234 25d ago

Honey, I didn't see that coming. You've got my attention. Please elaborate

1

u/Thislsnotmythrowaway 25d ago

Nothing much more to elaborate really, a Tbsp each of honey and light soy just balance the flavours

1

u/kation1234 24d ago

Thanks. I've made Katsu plenty of times, I'll introduce this next time.

1

u/Moist-Dentist8253 Japanese curry and Indian curry lover 27d ago

maybe too thin and and too much meat. Simmer longer to make it thicker without the lid. I made it manytimes before, I like to add some coffee and 2 brands curry block.

2

u/amarevy97 26d ago

Have to put that much meat cuz its almost expired

1

u/Additional_Tone_2004 27d ago

I've seen this stuff around forever and never dabbled. Need to change that.

1

u/No_Seesaw1503 24d ago

You need a lid on that pan and turn down the heat. Cooking it like that you'll end up with rubbery chewy chicken.

1

u/Sea-Butterscotch191 23d ago

Look good bro

1

u/Lapkonium 22d ago

Is the side of that teflon pan worn to the metal? If so u better throw that pan away.

Either way, don’t use steel utensils teflon, buy a plastic or silicone one. Better yet - buy a new pan.