Japanese white curry

Japanese white curry

Too few ratings

Masako Imura, chef at Kakura, Tokyo

www.ka-ku-ra.com

“I cook according to the traditions of ancient Chinese medicine and believe that healthy eating should energize the body. This white curry is especially great for the spirit! This recipe has been adapted from the original for the home chef.”

Difficulty

Medium 👍
55
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

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
Metric
Imperial
  • 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

Utensils

  • peeler
  • pot
  • fine grater
  • rubber spatula
  • cutting board
  • knife

Enjoy with

Off-dry Riesling, Mosel
An off-dry wine is the perfect balance between sweet and dry, which is ideal for the complex flavors of this spicy white curry. The hint of sweetness calms the spice and highlights the fatty notes of the salmon, while the slight crisp and clean minerality works well with the challenging-to-pair shrimp paste.

Nutrition per serving

Cal
444
Protein
26g
Fat
25g
Carb
27g

Step 1/4

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.
  • 300 salmon filet
  • 100 onion
  • 90 daikon radish
  • 60 carrot
  • 60 sweet potato
  • 90 Hokkaido pumpkin
  • 30 lotus root
  • 100 shimeji mushrooms
  • 10 shiitake mushrooms
  • 20 fresh cayenne pepper
  • 1 tbsp garlic
  • 1 tbsp ginger
  • peeler
  • fine grater
  • cutting board
  • knife

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.

Step 2/4

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 tbsp rapeseed oil
  • 1 tbsp mustard seeds
  • 8 curry leaves
  • pot
  • rubber spatula

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.

Step 3/4

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.
  • 40 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
  • sugar to taste
  • salt to taste

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.

Step 4/4

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!
  • 500 ml water
  • 800 ml milk
  • salt to taste
  • cooked white rice for serving
  • cilantro for serving

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!