What did I like about this recipe ?

​

I absolutely enjoyed the simplicity of this recipe as I found I had many of the ingredients readily available at home already. I ended up switching the meat for a sirloin steak since my parents went grocery shopping before I made this curry. I was surprised that my extra spicy block ended up not being spicy at all because I suppose it was diluted by the 3 cups of water( using my cup as seen below in the end result)  I poured in before. I had to downsize the recipe because my pot was not big enough for 7 cups of water and I didn't have that many curry blocks for the recipe's scale. I was very happy to find that my sirloin wasn't tough. I seared it for 10 minutes and left it to boil with the water for another 10 before adding the curry. I ended up moving my curry to the slow cooker to keep warm in the meantime because it was early (12 p.m) ; it was made for dinner. I really hate crunchy carrots and potatoes if they're warm on the outside and cold in the centre so it was tenderized in the slow cooker as the heat circulated for hours before we ate them. By the time we opened it, the onions we placed had mostly dissolved in the curry and it thickened the consistency of it.

​

Challenges?

​

I think the main challenge would be to find a recipe that doesn't include sashimi, since he's a sushi chef, that I have ingredients to use.  Sometimes there are recipes that require me to have specific tools which I do not have so it becomes a hassle to actually test that recipe.

​

Would I repeat this ?

​

I think I would change the spiciness of it and add mushrooms to this recipe. I would also learn how to cut the carrots into small cute designs ( flowers for instance) to create a different texture. I would also want to experiment using different meats, such as ox tail since my mom used to make it but now it's hard to buy because of the increasing demand for it.