Japanese style curry

Nov 11

Written By Kai M

INGREDIENCE

CURRY

HALF A DICED RED ONION

2 DICED CARROTS

2 TBSP SHAVED GINGER

2TBSP GARLIC

1/2 CUP MIRIN

1/2 CUP SOY SAUCE

1 CUP WATER

2TBSP RED CURRY PASTE

3TBSP CURRY POWDER

2TSP CINNAMON

NAAN

1/2 CUP WARM WATER

PINCH OF SUGAR

1 PACKET ACTIVE DRY YEAST

2 1/4 CUP BREAD FLOUR

1/2 GREEK YOGURT

1 TBSP OLIVE OIL

A PINCH OF SALT

PROCEDURE FOR NAAN

1.COMBINE WARM WATER WITH A PINCH OF SUGAR AND YEAST, THEN LET THE YEAST REST FOR 10 MINUTES TO ACTIVATE

2. IN A BOWL COMBINE FLOUR WITH A PINCH OF SALT

3. CREATE A WELL IN THE MIDDLE OF THE FLOUR AND ADD THE GREEK YOGURT AND OLIVE OIL TO THE CENTER

4.SLOWLEY MIX IN ACTIVATED YEAST MIXTURE AND THEN NEED THE DOUGH UNTIL IT IS SMOOTH

5. COVER AND REST FOR 1 HOUR OR TILL DOUBLED IN SIZE

6. ONCE THE DOUGH HAS RISEN PORTION THE DOUGH AND ROLL INTO DISKS TO THE SIZE OF YOUR CHOOSING

7. COOK TILL GOLDEN BROWN ON BOTH SIDES

8. SREVE AND ENJOY

Honey butter rolls