Surinamese-style Dorai Karē

Ingredients

In this Surinamese adaptation of Dorai Karē, we incorporate Surinamese spices and ingredients to infuse the dish with a unique flavor profile. The addition of cassava, tamarind, and pom adds a distinct Surinamese twist to the traditional Japanese curry. The Surinamese-style Dorai Karē is also typically served with steamed rice or roti, which is a departure from the Japanese preference for rice. We alse have the original recipe for Dorai karē, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon Surinamese curry powder 1 tablespoon Surinamese curry powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) chicken or beef broth 2 cups (470ml) chicken or beef broth
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon cassava flour (optional, for thickening) 1 tablespoon cassava flour (optional, for thickening)
• 1 tablespoon pom (optional, for tanginess) 1 tablespoon pom (optional, for tanginess)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the chicken or beef pieces to the pot and cook until they are browned on all sides.
4. 4.
   In a small bowl, mix together the Surinamese curry powder, ground cumin, ground coriander, turmeric powder, paprika, and chili powder.
5. 5.
   Sprinkle the spice mixture over the meat and stir well to coat evenly.
6. 6.
   Pour in the coconut milk and chicken or beef broth, and stir to combine.
7. 7.
   Add the tamarind paste, cassava flour (if using), and pom (if using). Stir well to incorporate.
8. 8.
   Reduce the heat to low and simmer the curry for about 30 minutes, or until the meat is tender and the flavors have melded together.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Surinamese-style Dorai Karē hot, garnished with fresh cilantro. Enjoy with steamed rice or roti.

Treat your ingredients with care...

• Cassava — If using fresh cassava, peel and boil it until tender before adding it to the curry. If using frozen cassava, thaw it before adding it to the curry.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.
• Pom — Pom is a traditional Surinamese ingredient made from grated pomtajer (a type of root vegetable). If you can't find pom, you can omit it or substitute it with a squeeze of lime juice for a tangy kick.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• If you prefer a thicker curry, mix cassava flour with a little water to make a slurry and add it to the curry while simmering.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or spices.
• To enhance the flavor, marinate the meat in the spice mixture for a few hours before cooking.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Surinamese-style Dorai Karē hot with steamed rice or roti. Garnish with fresh cilantro for added freshness and aroma. Accompany the dish with a side of pickles or chutney to complement the flavors.

Presentation advice

Present the Surinamese-style Dorai Karē in a deep serving dish, allowing the vibrant curry to take center stage. Garnish with a sprinkle of fresh cilantro for a pop of color. Serve with steamed rice or roti on the side to complete the presentation.