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Curry (Beef, Hamburger, or Shrimp)

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2 min read

Information

This recipe is for standard curry. This covers the method on how to make the base of the curry. Which ingredient determines the curry, shrimp for shrimp curry, beef chunks for beef curry, and ground beef for hamburger curry. In any case, this is the creation of the main parts of the curry, though focusing on a shrimp curry, allowances and instructions are provided for the other two types.

Serving Size: 10

Source

A family recipe

Ingredients

Main:

  • 3/4 cups: Celery
  • 2: Onions, diced
  • 3: Carrots, angularly chucked
  • 2 pounds: Potatoes, chunked
  • 2 quarts: Water
  • 2 boxes: Curry blocks
    Curry Proteins (choose one):
  • 2 pounds: Stew beef, chunked, cooked medium
  • 3 pounds: Ground beef
  • 2 pounds: shrimp, peeled
    Spices:
  • 5: Bay leaves
  • 1/2 White pepper
  • 1 teaspoon: Salt
  • 2 tablespoon: Curry Powder
  • 1/2 teaspoon: Thyme

Ingredient Considerations:

  • Select only one of the ingredients from Curry Proteins Style, this determines the style of curry made.

Instructions

  1. All things and all processes go in a single pot. Get a pot that is large enough for one’s needs.
  2. (Skip this step if shrimp curry is being made.)
    • If beef curry is being made: Cook beef chunks in the pot until brown on the outside. Extra salt can be added.
    • If hamburger curry is being made: Cook and brown the ground beef in the pot (add salt and black pepper, if desired).
  3. In the pot, sauté the celery, onions, and carrots at the same time on high heat with oil. Constantly stir. Sauté until the carrots are soft (if a fork can puncture through a carrot without too much effort).
  4. Add the water along with the spices (bay leaves, white pepper, salt, curry powder, and thyme).
  5. Bring mixture to a boil, stir constantly. Then lower it to a simmer.
  6. Add the chunked potatoes, ensure their sizes are similar, with maximum surface area. Stir the mixture; continue only after the potatoes are thoroughly mixed in.
    • If rice is desired, it is best to start now.
  7. Add the curry blocks, stir constantly until, visually, the blocks have dissolved.
  8. (Skip this step if beef or hamburger curry is being made.)
    • If shrimp curry is being made: Add the peeled raw shrimp and stir.
  9. Lower the heat to a low simmer, covering the pot. Stir occasionally. A longer simmer time leads to a thicker curry.

Instruction Considerations:

  • None

Notes

A cooking recipe from Sparrow.

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