Step-by-Step Guide to Make Award-winning Tomato Keema Curry Using Store-bought Curry Roux
Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Ultimate Tomato Keema Curry Using Store-bought Curry Roux. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tomato Keema Curry Using Store-bought Curry Roux, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tomato Keema Curry Using Store-bought Curry Roux delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tomato Keema Curry Using Store-bought Curry Roux is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Tomato Keema Curry Using Store-bought Curry Roux using 13 ingredients and 9 steps. Here is how you cook it.
I thought keema curry was hard to make, but I was able to make this version easily using store-bought curry roux.
The longer you simmer the curry, the more balanced the flavor will become. Take care not to let it burn by watching the heat and stirring it, and cook patiently to reduce the sauce. If you don't have canned tomatoes, use 3 fresh tomatoes instead. For 4 servings. Recipe by Tsumakoro
Ingredients and spices that need to be Make ready to make Tomato Keema Curry Using Store-bought Curry Roux:
- 200 grams Ground meat (beef and pork mixture)
- 1/2 Onion
- 1 clove Garlic
- 1 piece Ginger
- 1/2 Carrot
- 1 Green bell pepper
- 3 tbsp Corn (optional)
- 125 grams Curry roux
- 1 can Canned tomatoes (in water)
- 100 ml Water
- 1 Plain cooked rice
- 2 Egg (room temperature)
- 1 tsp Vegetable oil
Steps to make Tomato Keema Curry Using Store-bought Curry Roux
- Finely chop the onion, garlic and ginger.
- Peel the carrot, de-seed the bell pepper, and cut both into 1 cm dice.
- Heat oil in a frying pan and add onion, garlic and ginger. Stir-fry slowly over low heat.
- When the onion has wilted and turned golden brown, add ground meat and stir fry over medium heat until it changes color.
- Add carrot and curry roux, and stir fry while dissolving the roux, taking care not to let it burn.
- When the roux has dissolved and been distributed evenly, add canned tomatoes and water. Mix while crushing the tomatoes.
- When everything is well blended, add bell pepper and corn, then cook through.
- Make the soft boiled egg. Take the egg out beforehand to bring to room temperature. Put into boiling water and cook for 6 minutes. Cool in cold water, and peel.
- Put rice on a serving plate, pour the curry over, and top with the soft boiled egg cut in half to finish!
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So that is going to wrap this up with this exceptional food Easiest Way to Make Any-night-of-the-week Tomato Keema Curry Using Store-bought Curry Roux. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!