how to make this not so watery

[Anonymous No.13846632]

i’ve tried making this a few times but no matter what i do i cant seem to figure out how to make the curry not super watery. i’ve been trying to make it plain, just water and curry mix. most recently, i used 2 cups of water and 4 blocks of curry mix. any tips to make it thicker?

[Anonymous No.13846635]

>>13846632
Use less water.

[Anonymous No.13846638]

>>13846632
Use more of whatever the opposite of water is

[Anonymous No.13846643]

>>13846635
is 2 cups two much? i’ve been trying to make enough for two people, similar to this which i had in japan.

[Anonymous No.13846650]

>>13846643
actually an example pic of the actual food which i actually received would be better

[Anonymous No.13846654]

The answer is always starch.

[Anonymous No.13846658]

>>13846654
is it? does it affect the flavor of it? and when should i add it?

[Anonymous No.13846660]

>>13846632
If anything I find it hard to not make it too thick.

[Anonymous No.13846676]

>>13846658
It's flavorless. At the end.

[Anonymous No.13846681]

>>13846676
how long do you usually simmer it for? the timing is kind of hard for me to get down

[Anonymous No.13846682]

how about boil it longer (to reduce it more) or fucking put less water in next time? This shit is literally 4 ingredients anyways. Flour, butter, graham masala and curry powder. Why the fuck buy it if you can just buy those 4 and make 9001x more?

[Anonymous No.13846686]

You literally have to use the entire package.

[Anonymous No.13846688]

>>13846681
1-2 minutes before serving.

[Anonymous No.13846706]

>>13846688
how much should i add?

[Anonymous No.13846713]

>>13846706
6 entire packages

[Anonymous No.13846716]

>>13846706
Depends on how thin it is.

[Anonymous No.13846722]

>>13846716
so i should add a little bit and keep increasing until its as thick as i want it?

[Anonymous No.13846726]

>>13846632
add cornstarch while cooking
make a slurry with a tbsp of room temp water with 1-2 tsp of cornstarch
add slurry to curry during last cooking minute
let bubble and thicken
wa la

alternatively, use potato starch

[Anonymous No.13846749]

>>13846638
I like this because using fire to reduce the sauce is a totally reasonable suggestion

[Anonymous No.13846781]

>>13846726
make a bechamel and add the curry and some cheddar to that with some crispy hot oil or sriracha

[Anonymous No.13846843]

>>13846632
try use all 5 blocks like it says on the box

[Anonymous No.13846881]

>>13846632
Heat 1/4 cup of canola oil in a small pan until it shimmers (around 350 degrees F)
Add 1/4 cup of flour, stir, and heat for about a minute
Remove from heat
Add 4 tablespoons of curry powder, 2 teaspoons of salt, and if you want a little extra heat, a teaspoon of cayenne pepper

Use 1 tablespoon of the curry roux per 1/2 cup of water, beef broth, or beef bullion. Store the unused roux in the fridge. You now have something infinitely better than Golden Curry that takes minutes to make and keeps indefinitely.

[Anonymous No.13846886]

>>13846632
>golden curry
>its brown

[Anonymous No.13846890]

>>13846632
Follow the directions. Add fucking vegetables like potatoes and carrots.

[Anonymous No.13846924]

>>13846881
>infinitely better than Golden Curry
bruh you just described how to make lazy boomer curry

kys

[Anonymous No.13846941]

>>13846924
If someone is asking about Golden Curry then lazy is the only shit they will ever cook

[Anonymous No.13846985]

>>13846941
Golden Curry is really fucken good if made right
LazyBoomer Curry is pretty much the worst curry one could make

[Anonymous No.13846993]

>>13846941
test

[Anonymous No.13847826]

thanks for the help those of you actually posted helpful comments. my curry turned out better tonight!

[Anonymous No.13848190]

>>13846632
follow the measurements on the box

[Anonymous No.13848331]

>>13846985
gotta back this anon up.

[Anonymous No.13848341]

>>13846638

It's sand. He should put some sand in it.

[Anonymous No.13848367]

>>13848341
what kind of sand?
i've got white, red, hawaiian, and black

[Anonymous No.13848383]

You cam use very little water for a "dry curry". Some jap restaurants specialize in this and I like the taste much better.

[Anonymous No.13848564]

>>13848383
>dry curry
TIL looks good ill have to give it a try sometime

[Anonymous No.13849260]

>>13846658
teaspoon of cornstarch dissolved in a shot glass of cold or lukewarm water. Utterly flavorless, thickens it a bit. scale up to your desired thickness but don't do too much or it'll act weird when the dish cools down.

[Anonymous No.13849339]

>>13846632
simmer it longer nigger.

[Anonymous No.13849340]

>>13846654
how is it starch, all that happens is you got dry starch lumps.

[Anonymous No.13849378]

>>13849340
Mix it into a slurry before adding.

[Anonymous No.13849383]

>>13849378
slurry has the same lumps.

[Anonymous No.13849505]

>>13846632
what the fuck are you doing? I can break this shit up into damn near a litre of stock and it still ends up thick.
simmer your shit for longer or add some flour

[Anonymous No.13849521]

Those blocks are already roux, you don't need more thickener like other people are saying.

Follow the package directions and it works great, I've done it a million times and it's brainless. If it's still too runny, add more roux. Make sure you're stirring it and letting it cook for long enough to thicken, the entire mixture needs to come up to a heavy boil. Once it's boiling, it's mostly as thick as it's going to get.

[Anonymous No.13850140]

Flour.

[Anonymous No.13850165]

>>13846686
This.

>>13846650
Also, if you want to make a better sauce, don't just use the roux blocks and water. Fry some grated garlic, ginger, onion, and carrot in a little butter, then add water or stock. Add half a grated apple and bring to a boil, then dissolve your curry blocks. Simmer for 10m, add a grated potato, and simmer for 10m more. Adjust seasoning at the end with soy sauce and worcestershire sauce.

[Anonymous No.13850237]

i boil the veggies and meat to the consistency i want then take them out of the liquid to melt the roux blocks with no fuss, at this point you could adjust the water, add more or boil off, then add the veggies and meat back in

[Anonymous No.13850635]

>>13846632
What kind of cups are you using to fill up the pot? I pour in like 500 ml to boil the veggies after frying them and mince two blocks to mix in and I still end up making the stuff a bit thicker than I'd like. I don't know what you're doing to get it runny with 4 blocks.

Incidentally, anyone got tips on giving the stuff a kick? The hot mix is nice but it's definitely not hot and more sweet.

[Anonymous No.13850676]

>>13849521
>im following the directions and it watery
>>dont use more thickener, just follow the directions
>>if its still watery use more thickener
Are you braindead?

[Anonymous No.13850688]

>>13846632
Arrowroot can work to thicken things up, also masa harina, Either way make it a slurry so it doesn't make chunks because that's a real hassle when that happens.

[Anonymous No.13850697]

>>13850676
Are you a moron? You're the same twat that calls everyone braindead except yourself. You really look to yourself, you appear to be the braindead asshole.

[Anonymous No.13850796]

>>13850635
Looking for a hot kick? Really can't go wrong with some cayenne. Shouldn't need much either. Might add a bit more ginger in too if you got any lying around. Could try hot mustard, but never done that myself. Otherwise I'll drizzle some sriracha on mine if I want extra spice.

[Anonymous No.13851322]

>>13846632
https://www.epicurious.com/recipes/food/views/japanese-style-curry-karei-raisu

made this, nixxed the potatos because double carbs is cringe! worked out well tho

[Anonymous No.13851574]

>>13850676
good reading comprehension

you don't need any other thickeners, like corn starch or potato starch. use the right amount of roux, and if it's not enough, just use more.

[Anonymous No.13852325]

>>13850165
that sounds really good

[Anonymous No.13852347]

how can this be a good food? its obviously comfort food from peo0ples childhood. its not curry, its not beef stew. its a japanese borrow of other places food, legacy of their imperial era. i have absolutely no interest in trying it. i dont even want to try chinese curry dishes.

[Anonymous No.13852399]

>>13846632
>i’ve tried making this a few times but no matter what i do i cant seem to figure out how to make the curry not super watery. i’ve been trying to make it plain, just water and curry mix. most recently, i used 2 cups of water and 4 blocks of curry mix. any tips to make it thicker?

This stuff is literally bouillon powder and roux (fat coated flour grains) in a block, ie beef or chicken gravy, plus their curry seasonings, with traces of soy sauce (they love it!), apple cider vinegar, sugars including maple, for balance, and such. It's a unique beast.

Make your own roux, to get more thickener in there, or else reduce your liquid to concentrate what is in there. Cook it longer to allow the roux to finish thickening. I'd say at least 5-10 minutes. Though corn starch is not the standard thickener for meat gravies, they don't need as long to thicken. A quick cold water slurry of corn starch in water? Drizzle in and go a couple minutes past that. Shouldn't be necessary. Trial and error. Don't have stock on hand or don't wish to open a big container? No soup base? You could spoon in more broth granules to enrich a thinner gravy, as well. I like no-sodium HerbOx, but I also love the chicken-lime or chicken-tomato mexican ones. Stay away from too much salt kinds when you sneak these into recipes.

I don't see anything wrong with convenience foods you pull out of your pantry. Latinos have their sazon goya starters for everything, or their already yellow'd and seasoned rice mixes. To each their own. I don't think these japanese curries are very good however. They're just the comfort food of Japan kids, like Kraft mac is for other people. When you grow up, you might crave that exact taste from your childhood, whether it was that amazing or not, it'll match the memory.

[Anonymous No.13852919]

>>13846886
>If Netflix made curry

[Anonymous No.13853289]

>>13846632
Use coconut milk and only a splash of water.

[Anonymous No.13853341]

>>13846632
Are you retarded? Honest to God question

[Anonymous No.13853446]

>>13846632
I cooked these meals for me and my 13 year old sister. A golden curry. Then for dessert she gave me a golden shower. Sprayed with hot urine. The ultimate indulgence. Currently lying in our matching coffins while the hot urine turns cold and sticky.