Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, tomato keema curry using store-bought curry roux. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Tomato Keema Curry Using Store-bought Curry Roux is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Tomato Keema Curry Using Store-bought Curry Roux is something that I’ve loved my entire life.
Keema Curry is an Indian curry made of ground meat and minced vegetables. If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. In this episode, I am using broccoli stems and Japanese curry roux to make a quick and easy Keema Curry.
To begin with this recipe, we have to prepare a few ingredients. You can cook tomato keema curry using store-bought curry roux using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Tomato Keema Curry Using Store-bought Curry Roux:
- Get 200 grams Ground meat (beef and pork mixture)
- Take 1/2 Onion
- Make ready 1 clove Garlic
- Make ready 1 piece Ginger
- Get 1/2 Carrot
- Prepare 1 Green bell pepper
- Make ready 3 tbsp Corn (optional)
- Make ready 125 grams Curry roux
- Make ready 1 can Canned tomatoes (in water)
- Make ready 100 ml Water
- Make ready 1 Plain cooked rice
- Prepare 2 Egg (room temperature)
- Make ready 1 tsp Vegetable oil
No additives such as preservatives, chemical seasonings, fragrances, or coloring agents were used. Keema Curry is a South Asian dish that traditionally would use lamb or even goat mince along with a delicious blend of spices for a simple flavoursome curry. I switch out the ground lamb for extra lean ground beef a slightly healthier alternative for this dish without compromising on flavour and of course. Tip into a blender and whizz until smooth.
Instructions 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!
Top tip for making Keema curry. Like everyone, I started with store-bought instant curry roux. Being a poor college student, a box of Japanese curry roux is not exactly cheap, especially Like I said, you can use any brand of curry powder for making this homemade Japanese curry roux, but S&B curry powder is probably the one. The flavor of a homemade curry roux is just incredible. If you make a curry paste, powder, sauce, etc. at home, I can almost guarantee your curry You can buy the ingredients for the roux at your local grocery store, or I've included links below and in the recipe card to purchase (Amazon affiliate links).
So that is going to wrap this up for this special food tomato keema curry using store-bought curry roux recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
