【スパイスカレー】黒胡椒香る絶品キーマカ（ズッキーニ / ナス代用OK🍆）
Hello! I want to eat delicious food, it’s Yurico. Today I’m going to make zucchini keema curry with the aroma of black pepper. It’s a recipe that my husband is crazy about and I’m confident about. You can substitute eggplant for the zucchini. Let’s get started. First, soak the dried mushrooms in water. Then, cut the onions to make the caramelized onions. This time, I’m going to make caramelized onions using an electric pressure cooker, but you can also make them in a frying pan. I don’t like having to keep an eye on the stove for long periods of time, so when I make caramelized onions, I always use an electric pressure cooker. Mix it with butter and cook on pressure mode for 2 minutes. Next, I’m going to cook rice. I have 15-grain rice in the freezer, but my husband prefers white rice, so I’m going to use white rice. Let’s start cooking. Whenever I cook rice, I always cook it just a little below the 2 cups mark . I’m going to make boiled eggs to top the curry. Today I’m going to hard boil them, so I’ll wait 10 minutes after it boils. The caramelized onions I made earlier are finished. I ‘ll put these in a frying pan and mash them with a blender. If you don’t have a blender, you can use them as they are, but I personally think they taste better when the onion texture is gone. I’ll then finely chop the dried mushrooms that I soaked in water earlier. This time I want to keep only the texture of the meat, so I’ll chop them as finely as possible and stir fry them with the caramelized onions, garlic, and ginger. I’ll add the ground meat and stir fry until the color changes. When it starts to change color, it’s time to prepare the zucchini. I’m actually not very good at this, so I’ll just mash the zucchini. I think it’s best to prepare this in advance.
Cut it into blocks. Zucchini is in season in the summer, so I think it’s a little cheaper at supermarkets at this time of year. I personally find it fun to go to the supermarket every week and see the price fluctuations in vegetables and realize, “Oh, this is in season now.” Once you’ve cut it into cubes, add it to the meat and stir fry the whole thing. Add the spices here.
I’m using cumin, coriander, and turmeric. And then we’ll introduce the main ingredient of the day, black pepper. Add a generous amount of black pepper, about a little over a teaspoon. Then add salt, which is essential for spicy curry, and mix everything together. Add the rehydrated shiitake mushrooms here and simmer the whole thing. First , season with a little salt and adjust the taste. Finally, add garam masal to bring out the flavor and it’s done. Let’s make the potato garnish, which is a small potato garnish First, peel the potatoes and cut them into cubes. I think it’s more enjoyable to cut them into cubes so they have a nice texture. Soak them in water for about 5 minutes to remove the bitterness. The bowl was a little small for just one potato. Let’s peel the boiled eggs we made earlier. It’s easier to peel boiled eggs if you put them in water right away, but since I left them for a while it was a little difficult to peel, but it came off so I’ll call it a day. Let’s cut them into rings. I couldn’t cut the eggs very neatly, is there any trick to doing this? If anyone knows, please let me know. I microwave the potatoes to soften them a bit and then fry them in olive oil. I think it would be nice to make them a little crispy at this point. Then season with salt and black pepper. Finally, I thought I’d make some Chinese cabbage soup to go with it, so I’m making this in a pressure cooker. My husband was getting home a little late so I had some time to spare so I decided to make some extra. Now let’s serve the curry. I’ve got my favourite 15-grain rice, curry, boiled eggs , the crispy potatoes I made earlier, and carrot rapée , which I always have in the fridge. Add some colour and it’s done. Now let’s eat. It looks delicious, although I could have put a little more effort into the presentation 🤔 Let’s eat (I’m not sure what to eat first). I’ll start with the curry roux. Mmm, tasty. It’s delicious , delicious. Oh, wait, black pepper! I add a little black pepper when I eat it, so it’s a little spicy, and it’s really delicious to eat this potato topping with curry and rice. It’s delicious. I don’t put the potatoes inside the pot, but I add them later to make them a little crispy. I stir-fry them in olive oil and season them with just salt and pepper, and they’re a little crispy, so I think it’s nice to have a different texture from the potatoes in the curry. It’s delicious. I used zucchini this time, but it doesn’t have to be zucchini. I made it with eggplant last time and it was really delicious. Zucchini is in season from June to August, so I have them in supermarkets now. However, I think that in seasons when it is not in season, you don’t see it often in supermarkets, so in those cases I think it’s a good idea to make it with eggplant It gets a little mushy, but it’s delicious I think it’s great to add different toppings so you can vary the flavors in one dish. Also, this curry uses minced meat, so it has a meaty texture. I guess I should say it’s a rich curry, so in these cases, carrot rapée is really good. I also use it as a topping with other curries. Shred it and mix it with vinegar, sugar, salt, pepper and olive oil. You can eat it as is, but I think it tastes better if you let it soak for a while. But I didn’t make it today, but I used it when I made that baguette sandwich the other day, so I used the leftovers. This curry is quite rich, so when you think it’s too rich, if you eat it with carrots, the taste changes and it becomes refreshing and delicious. Actually, when I went to eat curry with my husband, the curry we had at the restaurant was really delicious, but it was only available for a limited time, so I thought it would be a shame if I could only eat it for that time, so I thought I’d try to recreate it at home, and that’s how this curry started. I was able to recreate it pretty well, and my husband really liked it, so I was really happy when I made it. I have a feeling that it will become our favorite curry. It’s really delicious, so I recommend it, so please try making it. My husband told me to eat it first because it would be really late, so I started eating it, but I felt lonely, so I left half of it and will eat it later. Thank you for watching until the end. I hope to see you in other videos.
こんにちは、yuricoです🎬
今回は、黒胡椒香るズッキーニのキーマカレーを紹介しました！
お店で食べて夫と共に感動したレシピをおうちで再現してみました🍛
期間限定のメニューだったから、再現できてるかを確かめに行くことはできないのですが、美味しくできて満足です😋
ズッキーニは6月から8月が旬なので、ぜひ試してみてください！
スーパーにない場合は、ナスに置き換えても美味しくできます🍳
今日もご覧いただきありがとうございました！！
ちょっとでも楽しんでいただけましたら、チャンネル登録お待ちしております✉️👩💻
https://www.youtube.com/@yuricoiro?sub_confirmation=1
お気に入りのもの🍳
・電気圧力鍋：ラクラクッカープラス
https://amzn.to/41mVf8v
・フードプロセッサー&ブレンダー&ホイッパー [BRUNO]
https://amzn.to/41nagY0
おすすめ動画🎞
🥬材料
・玉ねぎ 1個
・バター 3g
・にんにくチューブ 3cm
・しょうがチューブ 3cm
・合い挽き肉 200g
・ズッキーニ 1本
・スパイス類
クミン 小さじ1
コリアンダー 小さじ1
ターメリック 小さじ1/2
ガラムマサラ 小さじ1
黒胡椒 小さじ1
・塩 小さじ1/2 ※味見ながら調整
・干し椎茸 2,3枚 (200mlの水で戻して、戻し汁も使う)
📝レシピ
1.玉ねぎを薄切りにして、バターと共に圧力鍋に入れて、2分加圧
2.圧力鍋から取り出したら、刻んだ干し椎茸と合わせて、ブレンダーで滑らかにする
3.オリーブオイル、玉ねぎペースト、にんにく、しょうがをフライパンに入れ、香りが出たら、挽き肉を加え炒める。
4.肉の色が変わったらスパイス(クミン、コリアンダー、ターメリック)、塩、黒胡椒を加える。
5.全体をなじませたら角切りの野菜、干し椎茸の戻し汁を加えて10〜15分煮込む。
6.水分が程よく飛んでとろみが出たら、最後にガラムマサラを加えて完成！
🎧 music 🎧
♪ smoothie | prod. by Jp Lofi
Link: https://www.youtube.com/watch?v=P3foMTsjekk
♪ Marshmallow (Prod. by Lukrembo)
Link : https://www.youtube.com/watch?v=y7KYdqVND4o
♪ Mug (Prod. by Lukrembo)
Link : https://www.youtube.com/watch?v=x-_mkUB4J38&t=0s
#スパイスカレー #時短調理 #簡単レシピ #おうちごはん #電気圧力鍋