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Curry (shrimp tomato cream curry) | Transcription of cooking researcher Ryuji's buzz recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

shrimp : 200g (with the shell removed)
玉ねぎ : 1/2個(120g)
トマト缶 : 1/2缶
(A) fresh cream : 100ml
サラダ油 : 大さじ2
にんにく : 10g
生姜 : 10g
カレー粉 : 大さじ2
塩 : 小さじ1
酒 : 50ml
(A) water : 大さじ2
(A) black pepper : 適量
(A) Umami seasoning : 6振り
(B) fresh cream : 適量
(B) Dried parsley : 適量
ご飯 : 適量

Time required

15minutes

Procedure

1) cut material 04:08
Peel the garlic cloves, remove the core and mince.
Chop ginger and onion.
Transfer the cut ingredients to a tray or the like.
Peel and devein the prawns and cut them in half lengthwise if they are large.
Keep the shell.
2) 加熱する 08:22
Put salad oil and shrimp shells in a frying pan and fry.
Once the salad oil has taken on the color and aroma of the shrimp, remove the shell from the shrimp.
Add garlic and ginger and sauté over medium heat until browned.
Add onions and fry.
When the onions are cooked, add 1 tablespoon of curry powder and fry.
Add salt and canned tomatoes, and stir-fry while crushing the tomatoes.
When it starts to thicken, add the shrimp and fry lightly, then add the sake.
When the water in the alcohol evaporates, reduce the heat to low (A), add 1 tablespoon of curry powder, and heat while stirring.
Turn off the heat when it thickens.
3) 盛り付ける 15:39
Place rice in a bowl, pour 2 over and top with (B) to complete.

Point

・You can use fresh tomatoes for canned tomatoes.
・Fresh cream uses 45% milk fat, but you can use 36% if you prefer a lighter finish.
・You can use a food chopper to chop vegetables.
・When using frozen shrimp, thaw them by soaking them in 3% salt water.
・The salad oil can be substituted with other oil that does not have a habit.
・Peeled shrimp can be used instead of shelled shrimp, but using the shells to make shrimp oil will make it more delicious.
・You can sprinkle salt on the shrimp shell after making the shrimp oil and eat it.
・Curry powder changes its aroma when it is stir-fried, so adding it separately for stir-frying and finishing will deepen the aroma.
・If you fry the tomatoes well, the sourness will disappear and the curry will have a mellow taste.