Curry and Rice

[KingofSwing]

Ok, agreed, a staple food. All net research coveres that fact quite plainly. However, there is one problem, and I'm hoping someone here might be able to point me in the right direction on this.

I'm a bit of a purist, particularly with food and cooking. I try not to take instant shortcuts if I can at all help it. Thus, it drives me insane to find several recipes online for Curry and Rice, but all of them utilizing the instant Curry Roux from S&B or Vermont. My first experiments with S&B were not quite to my liking.

Thus, would anyone have a link and/or a recipie for made-from-scratch Curry and Rice? None of the instant roux stuff, just a good curry sauce and meat combo that would be worth trying.

Thanks in advance!

[Yoshio]

i think everyone in japan just uses the premade curry stuff

[Shiroiyuki]

Well, I have *a* recipe for curry and rice--but never have actually used it myself (I'm more apt to make Risotto or something). Got it from a woman at my church who knows how hard it is to find good, easy, quick recipes ^_^.

I hope this is what you were looking for (not to say it is Japanese in nature...):

INGREDIENTS:
2 tablespoons olive oil
1 tablespoon minced garlic
black pepper to taste
1 tablespoon ground cumin, or to taste
1 tablespoon ground curry powder, or to taste
1 tablespoon chili powder, or to taste
1 cube vegetable bouillon
2-2 1/2 cup water (depending on your personal taste)
1 tablespoon soy sauce
1 cup uncooked white rice

--------------------------------------------

DIRECTIONS:
Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.
Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
Remove from heat and let stand 5 minutes.



Now again, this isn't technically a 'Japanese based recipe' (actually, I think it might be Middle Eastern in nature)...but it DOES make curried rice without the use of instant curry--which is what you asked for. And again, I haven't actually made this before so I can't vouch for it. However the woman says it's wonderful ^_^. Hmmm maybe I'll make it tomorrow and report back with the results :P

[kiyomi]

In Japan,we use either the curry paste..powder..or the instant box kind. It's not rocket science we're talking about here, in order to make good curry.

If you use the S&B cubed curry, then you have to let it simmer for about 30 minutes to get the flavor and juices flowing to the right consistancy. (and of course, make sure you keep stirring the pot every so often within the 30 mintues.)

You can then add a bit of real curry powder or paste to add additional "real flavor" to the sauce...mix in some carrots, onions, potatoes, celery and meat..let it simmer for another 15-20 minutes, and you're good to go!

Also..if you want, you can add in garlic or whatever spices you might like to the pot...it's all really a matter of taste.

The consistancy of the sauce should be that of real heavy stew.

Then..you're all set to put it on rice (and for gods sake, do NOT use Uncle Bens instant rice, or I will have to come over to your house and shoot you..THAT is NOT rice, in my opinion.)

That's it for me..just a simple "real" recipe to follow.

And Shiroisan..your recipe sounds great!

[KingofSwing]

Tis true, it's not rocket science. But, as I said, I'm a purist. While everyone may use the instant form, the first recipies were made without this instant form, it had to come from somewhere. Hence, why I'm looking for a real sauce. No matter how pure the instant may be, it's like instant Ramen, it will never taste like the real thing.

[kiyomi]

Go to Foodnetwork.com .

[LostCause]

Tis true, it's not rocket science. But, as I said, I'm a purist. While everyone may use the instant form, the first recipies were made without this instant form, it had to come from somewhere. Hence, why I'm looking for a real sauce. No matter how pure the instant may be, it's like instant Ramen, it will never taste like the real thing.
Let me tell you a short story.
Once upon a time, while slaving away in the kitchen, don't remember exactly what I was cooking, but rest assured I didn't use any 'shortcuts', I rarely do, I was approached by an elderly family member.
She said "oh, I love fast food".
Of course there was nothing fast about what I was cooking, so I asked her what she means. She said that she considers my cooking 'fast food' because I don't ground my own spices or flour or that sort of thing, the way they did in her village 50 years ago! So its all relative, you know.

[m_fugue]

Stir wheat flour with butter at low heat until brown. Then add curry powder and stir one more minute. This is the standard recipie of homemade Japanese curry roux. You could start from mixing curry powder on your own if you want, but very few Japanese would make curry from that scratch. (This is like making spaghetti noodle or ramen noodle from flour.)
Stir LOTS of minced onion until brown.
Stir cut carrots, potatoes, and meat. Season with salt and pepper.
Add water to 3, boil for 10 min or so, then add 1 and 2 into it. Add red pepper.
Boil 30 min or more (longer the better). Done.

Onions and flour are the key. As far as you get them right the curry will be great.

[Neo0tak0n]

you need fenugreek in your curry!!!

[Jetta]

Just the topic is gettng me hungry :D drooling here with no one to serve me some curry
:(

[Yoshio]

half because of this topic, i decided to have curry for dinner tonight

[sailornyanko]

Mmm, sounds like making Japanese curry from scratch is real easy. I could convince my dad that I could cook dinner though my mom should make the rice, I like my mom's rice.

I wonder what would happen if you use corn flour instead of wheat flour...

[Jetta]

Yummy XD ! U R SO Lucky
Over here i make it once in a great awahile cause everything cost alot just to make it... (got a small box frigde, so i have to shope like every 2 days ) ugg!

[master terrence]

"addicted to curry" (the manga) has some really good, legit, easy to follow recipes for curry at the end of each volume.

[kiyomi]

Just made my curry and rice..was good.

Re-reading this thread made me hungry for it..lol! :P

[Aaluaine]

dont know about the curry in japan but .... ^_^

well curry is more of an indian dish ... and since were india's neighbours .... its kinda common here too ..

but we don't go for that premade stuff ... the curry here in lahore is great .... large helpings and low cost .... curry and rice was always a favorite of mine and not to mention its seriously hot over here .... (yes we like our food spicy, VERY spicy) ...

trust me ... the best curry you can find is either india ... but if you want beef - curry i suggest trying the shop around the corner of Liberty-Road here ;)

[Ninja337]

I think Google would help you more than a bunch of anime fans will. Not saying anime fans can't cook, but they aren't known experts.

My opinion on Japanese curry, it is very good but not as good as Indian curry. I love chicken curry, it is my favorite dish.

http://www.curryfrenzy.com/ looks very useful.

Curry isn't made without powder obviously, as the powder is just all the spices that make curry, curry. If you want to go without the powder just look at the back of the powder package and it'll tell you what is in it. I don't know why you'd want to but whatever. I'm not a cook, I don't make curry, but my grandma tells me how to make some stufff, and I'm pretty sure about this.

[Shiroiyuki]

I think Google would help you more than a bunch of anime fans will. Not saying anime fans can't cook, but they aren't known experts.


That is like, the rudest thing I have ever read. Tell me, how many known 'anime fans' do you have to be acquainted with (and have tasted their food) in order to make up a new stereotype like this one? We come from all walks of life, so what is to say some of us aren't good cooks? I myself LOVE to cook (I am the one who cooks for my family, and do it EVERYDAY), and I'm sure others here do as well.

Why do I have the distinct notion that you think all 'anime fans' are just drooling, psychotic, illiterate 10 year old fangirls who can't function unless the job at hand is viewing anime? How do you know if 'anime fans' are known experts at cooking (or any other skill) or not? Do you personally KNOW each and every 'anime fan' out there? Has there been some strange (and albeit pointless) research done PROVING that anime fans lack cooking skills?

That is just like saying that people who shop at Goodwill will never know what it is to ride in a BMW and drink mocca lattes from Starbucks. Just because you personally believe one thing doesn't make it a fact; it makes it your opinion. By telling someone not to bother asking us lowly 'anime fans' about good recipes because you think that we 'are not known experts' is just wrong; there could be chefs and gourmets amongst our midst's that can help where google cannot (since the thread starter did say they tried searching for a recipe before coming here, but failed at finding one). I'm a little upset here, considering I DID provide a nice recipe in this thread--a few posts above your 'helpful advice'.

[Aaluaine]

wonder if this will spur up World War 3 ..... ^_^

*goes and eats another plate of curry*

[Ninja337]

That is like, the rudest thing I have ever read. Tell me, how many known 'anime fans' do you have to be acquainted with (and have tasted their food) in order to make up a new stereotype like this one? We come from all walks of life, so what is to say some of us aren't good cooks? I myself LOVE to cook (I am the one who cooks for my family, and do it EVERYDAY), and I'm sure others here do as well.

Why do I have the distinct notion that you think all 'anime fans' are just drooling, psychotic, illiterate 10 year old fangirls who can't function unless the job at hand is viewing anime? How do you know if 'anime fans' are known experts at cooking (or any other skill) or not? Do you personally KNOW each and every 'anime fan' out there? Has there been some strange (and albeit pointless) research done PROVING that anime fans lack cooking skills?

That is just like saying that people who shop at Goodwill will never know what it is to ride in a BMW and drink mocca lattes from Starbucks. Just because you personally believe one thing doesn't make it a fact; it makes it your opinion. By telling someone not to bother asking us lowly 'anime fans' about good recipes because you think that we 'are not known experts' is just wrong; there could be chefs and gourmets amongst our midst's that can help where google cannot (since the thread starter did say they tried searching for a recipe before coming here, but failed at finding one). I'm a little upset here, considering I DID provide a nice recipe in this thread--a few posts above your 'helpful advice'.
LOL are you looking for a flame war? Most anime fans aren't cooks just like most people in general aren't cooks, but we do know cooks are cooks. This is not a disputable fact, a cook can tell you how to make curry, an anime fan might tell you how to make curry. That is what, "Not saying anime fans can't cook, but they aren't known experts," means. You don't know what info you are getting if you ask any chap off the street, but if you ask a cook you will most likely get the info you need. And to be honest, nobody can ever beat Google searches. Asking an anime fan or a physics professor, you might get a curry recipe. Ask Google and search well, and you will get a curry recipe.

[kiyomi]

She wouldn't start a "flame war" what so ever. She's not that type of person.

Now..on to what you just said..I understand that many "anime fans" and just good old plain "people" in general cannot or will not cook. (I'm in the will not cook cuz I don't want to set the house on fire list..).

But the person who asked this recipe question DID post it IN the Japanese Culture Forum..and not the Anime or Off Topic Forum. So, I guess he/she expected that some one of my culture and race could best answer the all infamous curry question. (Get what I'm sayin here?)

Sure, alot of use don't cook..or can't..but we did and maybe still do have parents or relatives that can, and therefore might have a good curry recipe..or any recipe to tell or pass down from generation to generation.


The recipe I posted was a watered down easy version of how my mother makes curry rice. It's not the "Perfect Curry" recipe..my grandmother had a very authentic japanese curry rice recipe..but I can't get it from my mother because she's evil.

So, I've added my two cents worth to this topic.

A whole lot of curry and a bunch of nonsence makes an interesting recipe thread.

[Ninja337]

A whole lot of curry and a bunch of nonsence makes an interesting recipe thread.
Minus the nonsense.

BTW http://japanesefood.about.com/od/curry/r/curryrice.htm

While we are on the subject, there is an awesome manga series you can read on this topic called Addicted To Curry and includes alot of information on curry. Curry recipes are included with every chapter. Currently it is only an imported title.
http://www.animenewsnetwork.com/encyclopedia/manga.php?id=4373
http://www.yanime.com/projects/curry/

[sailornyanko]

You could add kiyo that some of us simply aren't Japanese. While I like asian food a lot, my dad detests it. My dad can tolerate mexicanized chinese food every now and then, but I doubt I'll ever get him to eat Japanese food ever unless it's salmon sushi. We mostly eat a fusion of american and mexican cuisine in my house.

I kinda know how to cook, but mostly american and mexican dishes simply because of this. The only reason why I do know how to cook some Japanese dishes is because anime took the natural route of introducing me to Japanese food. I personally like Okonomiyaki even though I only made it once for myself and I was missing a lot of ingredients.

I'd also add that now that my vacations are almost over, I won't have the time to care what I'm eating anyways. However with this new schedule I'll be home around 5 pm every day. The days of coming back home at 9-11 pmish just to go back to school tomorrow at 7 am are temporairly gone for two years. *sighs in relief*

[LostCause]

That is like, the rudest thing I have ever read.

Ohh, I don't know..........
something about a 'rejection bin' comes to mind. :-"

EDIT: its not that i don't share your sentiment, girl.
its just that such sentiments are not meant to be shared. imho

[Bernard_Monsha]

You could add kiyo that some of us simply aren't Japanese. While I like asian food a lot, my dad detests it.

I like Asian food i detest what the Japanese call curry. It is like calling Spam knockoff TREET prosciutto.

[Ninja337]

Ohh, I don't know..........
something about a 'rejection bin' comes to mind. :-"
Explain your post, I do not understand what you mean. Shiroiyuki doesn't deserve the rejection bin, she is just a little confused. And I don't deserve the rejection bin because I am the 31337 pwnage ninja wizard that respects the power of Google.

[LostCause]

Explain your post, I do not understand what you mean. Shiroiyuki doesn't deserve the rejection bin, she is just a little confused. And I don't deserve the rejection bin because I am the 31337 pwnage ninja wizard that respects the power of Google.
I'm sorry.
that reffered to something shiroiyuki said in the other thread.

[EternityOfPain]

Never really tried Curry but I am a huge fan of rice (at least eat it once a day, usually twice). What kind do you guys perfer?

[sailornyanko]

I like Asian food i detest what the Japanese call curry. It is like calling Spam knockoff TREET prosciutto.

Ick, SPAM, that's not real food! My dad loves it though. *shudders* I'm surrpised they actually sell it over here in normal grocery stores while it's impossible to get less common ingredients for asian food. Do people actually eat SPAM when there's far tastier things out there? O_o'

I love rice, especially white rice. I don't like red rice which is a mexican style rice dish where the rice is blended with tomatoes. Ick.

[KingofSwing]

My my, did not expect my simple post to start off such a lively topic.

I thank everyone for submitting their information. Regarding an earlier post, I am just the kind of nut to make noodles from scratch.

Like I said, my first attempt at creating curry and rice was what I would consider a dismal failure, an over-thickened sauce with not much flavor. My initial reaction was to blame either the S&B or the recipie I followed, but then a thought struck me. It would be hard to regard the success/failure of this contemporary method of making curry without having compared it to the more traditional. Thus, with the info you have all provided, I will be giving it a go with the traditional form just as comparison. It is entirely possible that my conception of the dish is wrong, and what I initially prepared was absolutely correct. We shall wittle and refine, wittle and refine.

I have found myself quite fascinated with 'traditional' methods of japanese food preparation, having invested in a few books and materials on the subject. I've made a decent Miso Soup after finally finding some katsuobushi at the local store. I'd love to obtain some of the bonito shavings that Michibasan would use for his signature broth, just to try them.

When my local friends think about going out for japanese, it usually means a trip to the hibachi place where the cost is high and the show is entertaining. But, purist that I am, I seek the more detailed exploration into true Japanese cooking. Truthfully I find it inspiring, given its overall natural approach. Might someone have some suggestions for other traditional delights I might attempt? I'm quite interested in making a non-instant ramen bowl, and would love some ideas in that regard.

Thanks again for all the help, it is much appreciated.

[Burbster]

Curry and rice? There's a sooooo many types of curry. You've really go to be more specific. (Then again, I've mostly only eaten Indian and Bangladeshi curries, so I have no idea what Japanese curry is like and how many varieties there are).

[LostCause]

I thank everyone for submitting their information. Regarding an earlier post, I am just the kind of nut to make noodles from scratch.

omg, are you serious?
I did it once, for a tadjik dish, the recipe called for it. It took me 6 hours and the noodles were as thick as my little finger,well , maybe half as thick. It was edible. Thats all I'm going to say. But I'm never doing it again!!!Ever!!!
Sorry, can't help you with japanise food, never tried to cook it.

[m_fugue]

I'm a bit of a purist, particularly with food and cooking. I try not to take instant shortcuts if I can at all help it. Thus, it drives me insane to find several recipes online for Curry and Rice, but all of them utilizing the instant Curry Roux from S&B or Vermont....

Thus, would anyone have a link and/or a recipie for made-from-scratch Curry and Rice? None of the instant roux stuff....
I think Google would help you more than a bunch of anime fans will. Not saying anime fans can't cook, but they aren't known experts.

BTW http://japanesefood.about.com/od/curry/r/curryrice.htm

"INGREDIENTS... 1/4 lb Japanese curry roux"
So much for google scholarship. （ ´,_ゝ`）

[predecessor]

I love rice, especially white rice. I don't like red rice which is a mexican style rice dish where the rice is blended with tomatoes. Ick.
really? man i love that stuff. but i really like most rice dishes

and pertaining to the thread i don't think we are gonna get a non curry roux answer

[Ninja337]

Curry is not made without a mix in Japan, Britain, restaurants, or anywhere else. All curry rioux is fat, flour and spices, and it is neither untraditional nor unhealthy to use it. And attempting to blend your own is like trying to make your own candybar and have it stand up to Baby Ruth.

[m_fugue]

Curry is not made without a mix in Japan, Britain, restaurants, or anywhere else. All curry rioux is fat, flour and spices, and it is neither untraditional nor unhealthy to use it. And attempting to blend your own is like trying to make your own candybar and have it stand up to Baby Ruth.
Many Japanese make curry from curry powder. Curry powder and curry roux are two different things. Calling the use of curry roux "traditional" is like calling Rice-a-roni an authentic American cuisine.

[umeboshi_neko]

Could someone recommend me a curry (be it Eastern, Western, Middle Eastern) that won't sit on my stomach and give me indigestion, as most curry I have tasted appear to do just that.
It would be very much appreciated.

[Ninja337]

Many Japanese make curry from curry powder. Curry powder and curry roux are two different things. Calling the use of curry roux "traditional" is like calling Rice-a-roni an authentic American cuisine.
Umm... The Japanese use blocks, not powder. Nice try though. Stick to using google search.

[master terrence]

Could someone recommend me a curry (be it Eastern, Western, Middle Eastern) that won't sit on my stomach and give me indigestion, as most curry I have tasted appear to do just that.
It would be very much appreciated.


have you tried low fat veg. curry (It takes long to make)

[master terrence]

make spinach and chicken curry.... it's almost idiot proof really. I don't recomend this to umeboshi_neko, because I use hot sauce -_-; and yoru tummy is sensitive.

needs:
2 onions
1/2 cup of oil
2 ginger slices
2 clover garlic
CURRY POWDER (taste)
salt (taste)
1/2 cup tomatoe sauce
1/2 plain yogurt
hot sauce (taste)
Indian Curry powder (taste)
...and ofcourse....
CHICKEN AND SPINACH -_-;


WHAT YOUR GOING TO DO IS...

dice onions (I don't care how you do it... blender or what ever... blender preferably- they gotta be mushy almost- but I have this coconut thingy too, it's pretty pre-historic, kinda cool)
heat oil in pot and sautee diced onions
cook on medium heat to stir, then lower.
when onions are golden brown KEEP stirring
once onions are done (I wait till oil is absorbed) add crushed garlic, ginger, and powder***
next is the tomatoe sauce, yogurt, and the chicken (which you would have skinned and washed ofcourse)
let chicken cook for a bit, till half done and then add water as needed and keep on low heat for 1 hour (after 1 hour the colour should be different)
Next you wanna add the hot sauce and salt and then after those two, use the indian powder
then you can boil spinach (I prefer to microwave it and I recomend it, it keeps nutrition in tact)
then take the heated spinach and blenderize into a liquid
and then put the spinach into the pot and stir and serve. (don't stir forever, just enough to get the spinach around, if you take to long it tastes different)


***add as much curry powder to your liking, but the colour of the contents should still be golden yellow after application.

the amount of ingredients are more than enough for my family of three :D

[m_fugue]

Umm... The Japanese use blocks, not powder. Nice try though. Stick to using google search.
Lazy moms use those readymade roux, of course. Try google search in Japanese for once.

http://www.recipe.nestle.co.jp/recipe/600_699/00642 ビーフカレー（レシピNo.642） 材料... (C) バター 大さじ2杯 サラダ油 大さじ2杯 小麦粉 大さじ6杯 カレー粉 大さじ3杯... 別鍋に(C)を入れて熱し、小麦粉をふり入れ、弱火できつね色になるまで炒め、カレー 粉を加えて炒めあわせ、1.の煮汁を少しずつ加えて溶きのばし、1.へ加 えます。
http://blog.livedoor.jp/kodawaricurry/ ビーフカレーのレシピ まずは市販のカレールーを使わないで基本中の基本、ビーフカレーに挑戦！ 材料... 小麦粉 大さじ６ カレー粉 大さじ３... フライパンにサラダ油（大さじ２）、バター（大さじ２）を入れ熱し、小麦粉を入れ弱火 できつね色になるまで炒めます。（約６分）きつね色になったらカレー粉を入れ炒め合わ せます。（約２分）
http://bosscooking.com/okazu/index.cfm?id=521&title_id=1 チキンカレー２ のレシピ 作り方 材料... 小麦粉　大４ カレー粉　大３... 鍋にサラダ油大５を計り、タマネギ・セロリを炒め、次に小麦粉・カレー粉の順に炒め、 Ｂと２を加えてカレーソースを作る。
http://www.tagahoikuen.ed.jp/reshipi-ka.html カレーライス 材料... 小麦粉 大さじ5 カレー粉 小さじ2... 小さめの鍋にバターを熱し、カレー粉、小麦粉を振り入れよく練る。②の煮汁を少しずつ 入れ、のばしながらペースト状にし、②にもどしよく混ぜる。

[kiyomi]

are you calling me lazy, just because I happen to use the so called "block" kind??

and if you are..I shall have to get UN-lazy and drop a kettle on your head.

[m_fugue]

are you calling me lazy, just because I happen to use the so called "block" kind??

and if you are..I shall have to get UN-lazy and drop a kettle on your head.
"Lazy" according to the "traditional" norm of Japanese housewives. :lol:

[kiyomi]

oh..well..I'm not normal..or "traditional"..so, you're safe.

[LostCause]

I just saw "Iron Chef" on TV. Thats the only cooking show I can watch. Those guys are amasing! I think if you are somewhat familiar with japanise cousine (unlike myself) you probably could pick up some tips. I believe they don't use 'shortcuts'. Its insanely fast and confusing, so much is happening at the same time, but still.......
Personally, I never try to make a dish I haven't eaten before, I mean, how would you know what its supposed to taste like. I rarely go for book/internet recipies, usually I learn from friends and family if I like something of theirs.
I am not very adventurous in my cooking -_-;

[master terrence]

speaking of curry N rice

http://video.google.com/videoplay?docid=-4532245984549289375 :lol: :lol: :lol:

[Laharu]

those men in dresses is frightening....

[master terrence]

It's traditional casual indian wear, for like when your at home.

[LostCause]

speaking of curry N rice

http://video.google.com/videoplay?docid=-4532245984549289375 :lol: :lol: :lol:

:lol:
all too realistic.(still,the part about white girl was upleasant )

Have you seen "bride and prejudice" ?
"I make alu gobi, you make money!" has been stuck in my head ever since.

[KingofSwing]

I'm quite a fan of Iron Chef, watching some as I write this. Given the high tradition of most types of cuisine, it's interesting watching all the chefs on that show holding to those traditions and yet also branching outward. Sakai-san made a special curry and rice (while we're on the subject) during a Curry battle. It was one of those times I wish that the larger portion of the cooking wasn't edited out to fit the program in a 1-hour format, I would have loved to see it come together. Actually, I'm that way about a lot of the dishes.

So, generally speaking, should the curry sauce that the meat and vegetables be somewhat thick, like a thick sauce, or really thick like a paste? And for the use of the pre-made roux from S&B, it's hard to gauge the amount of this product to add, some recipies mention only part of the block, others say a full block, which is rather a lot when you come down to it.

And, as an impromptu poll, what is everyone's meat of choice? I'm inclined to think that beef or chicken would be the best match in terms of flavor, but has pork or some other uncommon meat been used? Or a fish perhaps?

[master terrence]

So, generally speaking, should the curry sauce that the meat and vegetables be somewhat thick, like a thick sauce, or really thick like a paste? And for the use of the pre-made roux from S&B, it's hard to gauge the amount of this product to add, some recipies mention only part of the block, others say a full block, which is rather a lot when you come down to it.

And, as an impromptu poll, what is everyone's meat of choice? I'm inclined to think that beef or chicken would be the best match in terms of flavor, but has pork or some other uncommon meat been used? Or a fish perhaps?


ya, goats meat is good too. I had fish curry today, and it was good, I forgot what the fish was though.

as far as thinkness goes... I prefer a thick one, but the japanese make their curry watery. As far as blocks, go by taste... how much of it do you want o.o;