Authentic South Indian Style Keema Curry
A former roommate who was from southern India loved this curry, and he used to share it with me. I heard from that colleague for the first time in years the other day, so I made this to commemorate our friendship.
You can use bouillon or vegetable soup stock (200 ml) instead of coconut milk.
If you freeze this, defrost in the refrigerator, put in a frying pan with a little additional water and heat through for 5 to 10 minutes.
If the dried fruits you have are chunky, chop into small pieces. For 4 servings. Recipe by Plabar
Authentic South Indian Style Keema Curry
A former roommate who was from southern India loved this curry, and he used to share it with me. I heard from that colleague for the first time in years the other day, so I made this to commemorate our friendship.
You can use bouillon or vegetable soup stock (200 ml) instead of coconut milk.
If you freeze this, defrost in the refrigerator, put in a frying pan with a little additional water and heat through for 5 to 10 minutes.
If the dried fruits you have are chunky, chop into small pieces. For 4 servings. Recipe by Plabar
Cooking Instructions
- 1
Finely chop the garlic, onion and tomato. Make the green peas ready. Use frozen peas as-is. Soak the raisins in lukewarm water.
- 2
Heat oil in a frying pan, and add cumin seeds. Stir fry until they're no longer making a cracking sound. Add garlic and onion and stir-fry until softened.
- 3
Add ground meat of your choice and stir fry over low heat. (I used ground lamb here, but you can use pork or chicken.) Stir fry until the color changes.
- 4
Add chopped tomato and continue stir-frying.
- 5
Add curry powder.
- 6
When the curry powder is well incorporated, add green peas and stir fry again. If you use frozen peas as-is without defrosting, they won't smell like they were frozen.
- 7
Add coconut milk (or vegetable stock) and salt and mix well. Taste and adjust the seasoning if needed, and simmer until the sauce is reduced.
- 8
Add raisins halfway through the simmering process. If you are using large dried fruit like apricots, chop before soaking in lukewarm water.
- 9
Squeeze lemon juice and it's done. Serve with hot rice. You can freeze this curry for up to 3 months.
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☆Keema Curry☆ - Using Curry Roux - ☆Keema Curry☆ - Using Curry Roux -
★★★ 200 reviews, popular recipe ★★★Easy with store-bought roux♪The origin of this recipeA quick menu for when you're short on time
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Easy and Delicious! Keema Curry Easy and Delicious! Keema Curry
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