Crispy Lotus Root Curry
How to Make Delicious Lotus Root Curry with a Satisfyingly Crunchy Texture
Curry is a convenient one-dish meal that can be easily made at home with various ingredients. Today, let’s try making lotus root curry, which offers a delightful crunch. This recipe elevates the classic curry with the unique texture and subtle sweetness of lotus root, making it a truly special meal.
Curry Ingredients- 1 Lotus root (medium size)
- 2 Potatoes
- 1 King oyster mushroom
- 1 Onion
- 1/2 Carrot
- 2 Peaches (ripe)
- 100g Pork (curry cut or your preferred cut)
- 2 packs Solid curry roux (for 12 servings)
- 1 Tbsp Minced garlic
- 1/2 Tbsp Salt (for blanching lotus root)
- 1/2 Tbsp Vinegar (for blanching lotus root)
- Pinch of Black pepper
- 1 tsp Instant coffee
- A little Olive oil
- 1400ml Water (approx. 7 cups)
Cooking Instructions
Step 1
Let’s begin by preparing the ingredients for your hearty lotus root curry. You’ll need 1 lotus root, 2 potatoes for a fluffy texture, 1 king oyster mushroom for a chewy bite, 1 onion for sweetness, 1/2 carrot for color, and 2 ripe peaches for a surprising touch of sweetness. We’ll also add about 100g of pork for richness. For the curry base, have 2 packs of solid curry roux ready (enough for 12 servings). Complementing these are 1 tablespoon of minced garlic, 1/2 tablespoon each of salt and vinegar for blanching the lotus root, a pinch of black pepper, 1 teaspoon of instant coffee, a little olive oil for sautéing, and 1400ml of water.
Step 2
This step is crucial for achieving the perfect crunch in your lotus root. First, peel the lotus root thoroughly. Then, slice it into thin rounds, about 0.2cm thick. Rinse the sliced lotus root under cold water. In a pot, bring plenty of water to a boil, then add 1/2 tablespoon of vinegar and 1/2 tablespoon of salt. Blanch the lotus root slices for about 3 to 5 minutes. This process removes any bitterness and enhances its crisp texture. Once blanched, drain the lotus root thoroughly using a sieve and set aside.
Step 3
Now, let’s prepare the potatoes and carrots, which will add a tender texture to the curry. Peel the potatoes and carrot, then dice them into roughly 1cm cubes. In a pot of boiling water, add 1/2 tablespoon of salt and cook the diced potatoes and carrots until they are slightly tender but not mushy. Overcooking them will make them fall apart. Once cooked, drain them and set them aside separately.
Step 4
Time to prepare the peaches, which will add a unique sweetness and aroma to the curry. Peel the ripe peaches carefully. Then, dice them into roughly 1cm cubes, similar in size to the potatoes and carrots. Since the peaches will be added towards the end, dicing them into this size will prevent them from becoming overly mushy.
Step 5
We’ll prepare the pork next, which adds depth and flavor. Pork neck is ideal for its lean texture and delicious taste, but feel free to use pork belly if that’s what you have on hand. Cut the pork into bite-sized pieces, about 2cm each. Gently press the pork pieces with paper towels to absorb any excess blood. This step helps to ensure a cleaner taste without any gamey flavors.
Step 6
Before we start sautéing the main ingredients, let’s infuse the oil with a wonderful garlic aroma. Heat a pan over medium-low heat and add a little olive oil. Add 1 tablespoon of minced garlic and sauté it, stirring constantly to prevent burning. You’ll know it’s ready when a fragrant garlic aroma begins to fill your kitchen.
Step 7
Once the garlic is fragrant, add the prepared pork to the pan. Sauté the pork until the exterior turns opaque. This helps to seal in the juices, making the pork tender and flavorful. You can add a pinch of black pepper at this stage to further enhance the pork’s taste.
Step 8
When the pork is about halfway cooked, it’s time to add the other vegetables. Add the prepared lotus root, potatoes, carrots, king oyster mushroom, and onion to the pan along with the pork. Sauté everything together. Coating the vegetables in the oil and aromatics will deepen their flavor, and as their moisture evaporates, they’ll contribute to a richer curry base.
Step 9
Now, let’s add the water to create the curry broth. Pour 1400ml of water into the pan, ensuring all the ingredients are submerged. Bring the mixture to a boil over high heat. As it boils, you’ll notice some foam rising to the surface. Skim this foam off with a ladle. This step results in a cleaner broth, preventing any unwanted flavors from affecting the final curry.
Step 10
This is a key step in developing the curry’s rich flavor. Once the broth is boiling, break the solid curry roux into pieces and add them to the pot. Stir gently and continuously over low heat until the roux has completely dissolved and is well combined with the broth. The roux will thicken the curry, creating that classic, comforting consistency.
Step 11
We’re nearing the end, where we’ll add the finishing touches for sweetness and depth. Once the curry has reached a slightly thickened consistency, add the diced peaches. Let it simmer gently over low heat; be careful not to overcook them into mush. In a separate small bowl, dissolve 1 teaspoon of instant coffee in about 1/2 cup of lukewarm water. Pour this coffee mixture into the curry and stir well. The coffee adds a remarkable depth and complexity to the curry’s flavor profile. Continue to simmer on low heat for another 2 to 3 minutes, allowing all the flavors to meld, then turn off the heat.
Step 12
Finally, serve your delicious homemade lotus root curry. Ladle the thickened curry over a bowl of hot steamed rice. Enjoy the delightful combination of crunchy lotus root, tender vegetables, and the subtle sweetness of peach. This curry is a truly satisfying meal! Enjoy your cooking!
