Curry Recipes

Japanese Curry

Cut LEAN BEEF (or CHICKEN, LAMB, PORK etc.) into cubes.
Chop ONIONS finely and cut all the vegetables into bite-size pieces.
Heat OIL and stir-fry meat and onions in OIL in a large frying pan until onions are lightly browned, approx 3 min.
Add CARROTS, POTATOES, or other vegetables.
Put the cooked meat and vegetables into a large pot. Add WATER and bring to the boil.
Reduce heat, cover and simmer until meat is tender, approx 10 min.
Break S&B GOLDEN CURRY SAUCE MIX into pieces and add them to the pot.
Stir until completely melted. Simmer for 5 min., stirring constantly.
Serve hot over rice or noodles.

Boil the water in a pan. Add the tofu, broken up into large pieces, and bring to the boil. Transfer the tofu to a strainer and drain well.
Heat the oil in a frying pan. Add the garlic & ginger and fry. Add the meat and tofu, and stir until the meat is thoroughly cooked. Then add the onion, carrot and green pepper and mix well. Add the curry powder, garam masala, and cumin.
Add the curry roux and water to the mixture in the pan and let it melt, adjusting the taste with salt and pepper.
When the rice is cooked, add the parsley and walnuts and mix well.
Serve the rice and keema curry on a plate. Cut the soft boiled eggs in half, and place them over the curry.

Heat the oil in a frying pan. Add the ginger, garlic, mixture of minced pork and beef, and stir. When the meat is cooked, add the onion, carrot and celery, and stir.
Mix the ingredients marked ‘A’ together with the mixed beans, and add them to the pan. Add water, and skim the layer of scum off the top of the liquid.
Place the lettuce leaves, bean curry and sliced tomatoes into the pitta bread.