This Persimmon Curry recipe elevates your everyday curry to a whole new level by incorporating pureed ripe persimmons. The gentle sweetness and rich thickness of the persimmon create a wonderfully smooth and satisfying texture. It even eliminates the time-consuming step of caramelizing onions, making it an easy way to prepare an exquisite curry. Try this recipe when you're tired of traditional New Year's dishes!
Ingredients
Main Ingredients (4 servings)
- 1 ripe persimmon
- 1/2 onion
- 1 potato
- 1/2 carrot
- 150g pork
Seasonings
- 600ml water
- 1 bay leaf
- 1/2 box of commercial curry roux
- Vegetable oil (to taste)
- Dried parsley (to taste)
Steps
- Peel and mash 1 persimmon with a fork to create a paste. (Key Tip!) If using firm persimmons, peel and microwave them, or use a food processor or blender to make a paste.
- Peel and cut 1/2 onion into wedges.
- Peel and cut 1/2 carrot into bite-sized chunks.
- Peel and cut 1 potato into bite-sized chunks, removing any eyes.
- Heat vegetable oil in a frying pan and sauté the onion until softened.
- Once the onion has softened, add 150g pork and cook until it changes color.
- Add the potato and carrot, and stir-fry until the vegetables are coated in oil and the potato surface becomes translucent.
- Add 600ml water and 1 bay leaf, and bring to a boil over high heat.
- Once boiling, carefully skim off any scum that rises to the surface.
- After removing the scum, add the pureed persimmon, stir briefly, cover, and simmer over low to medium heat until the vegetables are tender (about 10-15 minutes).
- When the potatoes and carrots are tender, turn off the heat temporarily and remove the bay leaf.
- Add 1/2 box of commercial curry roux and dissolve it.
- Cook over low to medium heat, stirring occasionally to prevent sticking, until the curry thickens. (Key Tip!) Since persimmons are quite sweet, medium-hot to hot curry roux is recommended.
- Once thickened, serve over rice and sprinkle with dried parsley if desired. Enjoy!
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