Japanese White Curry

Japanese White Curry


Servings: 4

300 g salmon fillet
100 g onion
90 g daikon radish
60 g carrot
60 g sweet potato
90 g Hokkaido pumpkin
30 g lotus root
100 g shimeji mushrooms
10 g shiitake mushrooms
20 g fresh cayenne pepper
1 tbsp garlic (grated)
1 tbsp ginger (grated)
3 tbsp rapeseed oil
1 tbsp mustard seeds
8 curry leaves
40 g shrimp paste
1 tsp fish sauce
1 tsp garam masala
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp ground cardamom
1 tsp garlic powder
1 tbsp coconut flour
1 tbsp ground almonds
500 ml water
800 ml milk
sugar to taste
salt to taste
cooked white rice for serving
cilantro for serving

1. Cut the salmon into bite-sized pieces and set aside. Peel onion, daikon radish, carrots, and sweet potato, and dice along with the pumpkin and lotus root into approx. 1-cm/0.5-in. cubes. Slice the shimeji and shiitake mushrooms. Mince the fresh cayenne peppers. Peel garlic and ginger, grate, and set aside.

2. In a large pot, heat the rapeseed oil, mustard seeds, and curry leaves over medium-high heat for approx. 15 secs. or until the seeds start popping. Add the onion, daikon radish, carrots, shimeji mushrooms, and turn the heat down to medium. Sauté, stirring every once in a while, until onions and radish are soft, approx. 5 min.

3. Stir in the cayenne peppers, garlic, ginger, shrimp paste, and fish sauce and cook for approx. 1 – 2 min. Then add the garam masala, coriander, cinnamon, cardamom, garlic powder, coconut flour, and almonds, adding sugar and salt to taste, mixing well to combine and cooking for approx. 1 min.

4. Pour in the water and milk. Bring to a boil and cook, uncovered, for approx. 20 min. over medium heat. Add sweet potato, pumpkin, lotus root, and shiitake mushrooms and cook for approx. 5 min., or until potato is slightly softened. Gently stir in the salmon, cooking for approx. 5 min., or until salmon is cooked through. Season with salt to taste. Serve with hot white rice and cilantro. Enjoy!

Recipe from Kitchen Stories  – enjoy!