Marine Captain's Curry (One Piece)

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

1½ pound chuck roast (trimmed and cut into 1 inch cubes)

½ cup greek yogurt

1 tablespoon garlic (grated (about 3-4 cloves per TBSP)

1 tablespoon ginger (peeled and grated (about 1 inch knob per TBSP)

1 teaspoon ground turmeric

¼ teaspoon cracked black pepper

3 tablespoons unsalted butter

1 tablespoon lard

½ cup all-purpose flour (fluffed, spooned, and leveled)

3 tablespoons Japanese curry powder

1 tablespoon garam masala

2 cups water

1 cup unsalted beef stock (or water mixed with 3 teaspoons of beef bouillon powder)

1 pound gold potato (peeled and cut into 2 inch chunks)

6 ounces carrot (peeled and cut into 1 inch chunks)

12 ounces yellow onion (finely chopped)

8 ounces tomato (*see notes)

3 ounces apple (grated (sweet, juicy apples like fuji and honeycrisp is best)

2 teaspoons kosher salt (or to taste)

1 tablespoon oil (any neutral oil for cooking)

Cooked white rice (to serve)

Directions

Marinate the beef:Add all the ingredients for the beef and mix until evenly combined. Set aside and let the beef marinate for 10 to 15 minutes as you prepare everything else. You can also let the beef marinate overnight.

Caramelize the onion:In a nonstick pan over medium high heat, add about a tablespoon of oil. Once the oil is hot, add the finely chopped onion and sauté until fragrant and the onion turns translucent. Then reduce the heat to medium or medium low and cook until the onions are caramelized in color, about 5-8 minutes. Stir often. Once caramelized set aside.

Make the curry roux:In a medium pan over medium heat, melted the butter and lard. Once both are completely melted, add the flour and cook until the roux is a couple shade darker than peanut butter. Make sure to stir constantly to prevent burning the roux and don't forget the edge of the pan! When the color is achieved take the pan off the heat and add the curry powder and garam masala. Mix until well combined.

Prepare the tomatoes:Bring a pot of water to a boil then turn it off. Meanwhile, cut a shallow "X" on the bottom of each tomato. Place the into the hot water and let them sit 5-10 seconds or until the skin on the tomatoes start to peel back a little. Drain the tomatoes and peel the skin.

*In the anime, the tomatoes are cut and deseeded (a concasse technique) in a more complicated way. Below are 2 ways to do it:Anime method: Cut off the tops of the tomatoes about ⅓ of the way to expose the seeds inside. Cut and discard the woody core on the top third of the tomato. Then use a spoon to scoop out the seeds on the bottom third. You'll have to remove some flesh in the process. After deseeding, cut the tomatoes into thick chunks.Alternative method: Core the woody core of the tomatoes then cut the them into quarter or eight wedges, depending on the size. Then cut and remove the seeds.

Make the curry:Add the water to pot and bring to a boil. Then add the potatoes and carrots. Following, add the curry roux, beef stock, tomatoes, caramelized onion, the grated apple, and salt. Bring everything to a boil and stir occasionally to help dissolve the curry roux.

Once it comes to a boil and the roux has dissolved, add the marinated beef and stir well to combine. Bring everything to gentle simmer cover. Let the curry cook for 30 minutes then remove the lid and continue cooking for another 30 minutes or until the beef is tender. Make sure to occasionally, especially the bottom of the pot to prevent burning.

To finish, taste the curry and adjust the saltiness to your preference if needed. Serve with steamed white rice and enjoy while hot!

Nutrition

• Serving Size: 1.5 cups
• Calories: 450.6 kcal
• Total Fat: 22.2 g
• Saturated Fat: 9.7 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 94.1 mg
• Sodium: 1058.2 mg
• Total Carbohydrate: 36.4 g
• Dietary Fiber: 5.9 g
• Total Sugars: 7.5 g
• Protein: 28.6 g