In Tales of Arise, Alphen has a taste for spicy food. Due to the Iron Mask placed upon his head, he is unable to feel pain. His love for spicy food began as a way to experience sensations he otherwise could not, including the tingling and numbing sensations produced by the heat of spicy foods. Even after the mask is removed and his sense of pain returns, his love for spicy foods remains.
One of Alphen’s favorite dishes, naturally, is curry. Dahnan curry hails from the Mahag Saar region, where meat and vegetables are stewed in a thickened broth enhanced by a number of native spices. The primary spice in the curry is pepper, which comes from a plant that grows throughout Dahna. Beef and potatoes form the backbone of the stew, and rice provides the foundation. The dish is rich and filling, with a distinctive bouquet of spices that gives Mahag Saar’s curry its own character.
To bring this recipe to life, we will use the foundation of a Japanese-style curry and adjust the spice roux to match the flavor profile of a Dahnan curry. We will stew down the requisite beef in broth with garlic, onion, and ginger in a pressure cooker until the meat is tender. From there we will add the vegetables, the potatoes that are mentioned in the game’s recipe as well as carrots for additional flavor and substance. Soy sauce and the spice roux round out the profile of the curry. The roux will include plenty of black pepper as well as traditional curry powder and garam masala. Cumin, coriander, turmeric, cinnamon, and anise add additional earthy and warming counterpoints to the overall balance of the curry flavor.
Served over rice, the result is a hearty and filling dish, with a pepper-forward blend of spices, perfect for a cool evening meal in Niez.
Ingredients
Curry Roux
3 tbsp butter
4 tbsp all purpose flour
2 tsp freshly ground black pepper
2 tsp ground coriander
1½ tsp ground cumin
1 tsp turmeric
1 tsp curry powder
½ tsp garam masala
½ tsp ground anise
½ tsp cinnamon
3 tbsp butter
4 tbsp all purpose flour
2 tsp freshly ground black pepper
2 tsp ground coriander
1½ tsp ground cumin
1 tsp turmeric
1 tsp curry powder
½ tsp garam masala
½ tsp ground anise
½ tsp cinnamon
Curry
3 cups Japanese rice
2 lbs chuck roast
2 carrots, peeled and diced
1 large potato, peeled and diced
1 small onion, diced
4 cloves garlic, minced
½ tbsp ginger, grated
4 cups of beef stock
1 tbsp soy sauce
Handful of parsley, chopped
Salt and pepper
Vegetable or olive oil
3 cups Japanese rice
2 lbs chuck roast
2 carrots, peeled and diced
1 large potato, peeled and diced
1 small onion, diced
4 cloves garlic, minced
½ tbsp ginger, grated
4 cups of beef stock
1 tbsp soy sauce
Handful of parsley, chopped
Salt and pepper
Vegetable or olive oil
Prepare the Japanese white rice according to the directions on the package.
In a small bowl, add the freshly ground black pepper, ground coriander, ground cumin, turmeric, curry powder, garam masala, ground anise, and cinnamon. Mix to fully combine.
To make the roux, melt the butter in a pan over low heat. When the butter has melted, add the flour and stir to combine and create a loose paste. Continue to cook the flour mixture, stirring regularly to prevent burning. Cook for roughly 7-10 minutes (or as long as needed) until the mixture turns a light brown. At this time add the spice mix and stir to combine. Cook for 30 seconds and then remove the roux from the pan to a bowl.
Season both sides of the Chuck roast with salt and pepper. Cut the chuck roast into 2 inch pieces.
Set a Pressure cooler oven over medium heat. Once warm, add a tablespoon or two of oil. Add the Chuck roast chunks and braise for 2-3 minutes per side, until pieces are fully browned. Sear the beef in batches to avoid crowding the pot. Reserve the beef chunks on a plate or in a bowl while you braise the remaining batches of beef.
Once all of the beef is braised and removed from the pressure cooker, lower the temperature to medium, add the onion, and sauté for approximately 5 minutes until soft and translucent. Add the garlic and ginger, stir, and cook for a minute, until fragrant. Return the meat to the pressure cooker and add the beef broth. Scrape up any brown bits on the bottom of the pot. Secure the pressure cooker lid and set it ready to cook. Turn the heat up to high while the pressure cooker builds pressure. Once it comes to pressure, turn the heat down to low and allow to pressure cook for 25 minutes.
After 25 minutes, turn off the heat and release the pressure. Once the pressure is released and you can remove the lid, remove it, and turn the heat back on to medium heat.
Add the carrots and potatoes and bring the stew to a boil. Once boiling, reduce to simmer. Allow the stew to simmer for about 10 minutes or until carrots soften.
Once the carrots soften, add your curry roux to a small bowl and whisk it with a ladle of the warm broth from the pot. Whisk until smooth (add another ladle of warm broth if needed). Remove the pot from the heat and stir the roux mixture into the curry. Stir until it is completely blended. Add the soy sauce and stir to incorporate. Return the pot to the heat, and allow to simmer for 5-8 minutes more until the curry has thickened. If it is getting too thick, add a little more broth or water to thin. Salt to taste if needed.
When thickened and finished, remove from heat and serve. Serve the curry in a bowl beside the rice, each on half of the bowl. Garnish the rice with chopped parsley. Enjoy!