Water Chestnut (Kachche Singhara) Curry (Japanese Cuisine)

Servings: 2-3
Boiling time: 10-12 minutes.
Preparation time: 10 minutes.
Frying time: 10 minutes.
Cooking time: 4 minutes.
Total time: 36 minutes.

“Water Chestnut (Kachche Singhara) Curry (Japanese Cuisine)” is a unique fusion dish where Japanese culinary inspiration meets the warmth of an Indian kitchen.

The combination of Japanese and Korean influences with Indian spices creates a unique fusion curry that is light, nutritious, and full of flavour, perfectly suited for a modern Indian kitchen.

To make the curry thick and well-coated, I used a paste of onion and water chestnut along with one teaspoon corn flour. This method provided the gravy a smooth, glossy texture without making it heavy.

The natural sweetness of onion and water chestnut blended beautifully, while the corn flour helped bind everything together, resulting in a rich and comforting curry.

Water Chestnut Known for its crisp texture and mild sweetness, it is widely used in Japanese and Korean cuisine, especially for its natural taste and nutrition.

In this curry, I used Indian spices and cooking style, creating a balanced dish that is light, flavourful, and comforting.

The recipe reflects how global influences can be blended beautifully with traditional Indian flavours while keeping the ingredients wholesome and simple.

I used capsicum and onion along with water chestnut, which added sweetness, crunch, and colour to the dish.

Ingredients:

Water Chestnut (Singhara): 250 gm.
Carrot: 1no. (Medium)
Capsicum: 1no. (Medium)
Onion: 2 no. (Medium)
Tomato sauce: 1 tablespoon
Apple cider vinegar: 1 tablespoon
Olive oil/Cooking oil: 2-3 tablespoon
Salt: 1/2 teaspoon (as per taste)
Black Pepper Powder: 1 teaspoon
Corn Flour: 1 teaspoon
Water: 1 cup

Preparation:

Boil water chestnut; peel off, chop into two halves, keep aside.
Peel off carrot and dice it. Keep aside.
Peel off and dice 1 onion. Keep aside.
Chop and dice capsicum. Keep aside.
Make corn flour slurry by adding 2-3 tablespoon of water, keep aside.

Method:

Take fry pan/ wok, heat oil, let oil start to smoke.
Add onion dice; stir-fry for couple of minutes on medium flame.
Add water chestnuts; stir-fry for couple of minutes on high flame.
Add capsicum, and carrot; stir-fry for couple of minutes on high flame.
Take out 3-4 dices of onion and water chestnuts pieces each; grind them to fine paste.
Add this ground paste and salt into fried vegetables, continue stirring and frying for couple of minutes.
Add 1 cup of hot water, tomato sauce and corn flour slurry; cook another couple of minutes on medium low flame. (Mix well prepared slurry before adding).
Put off the flame; add vinegar and black pepper powder, stir well.
“Water Chestnut (Kachche Singhara) Curry (Japanese Cuisine)” is ready to enjoy with Sesame Rice as a complete meal.