Friday Dry Curry
cookpad.japan @cookpad_jp
I've been making dry curry for a long time and settled on this recipe.
The minced meat won't clump together too much if you add water with the meat. For 3~4 servings. Recipe by border514
Open in Cookpad AppCooking Instructions
- 1
Chop all the ＊ ingredients. Peel the tomato and chop roughly.
- 2
Coat a pan or frying pan with vegetable oil and fry garlic and ginger. When fragrant, add the rest of the＊ ingredients and fry until the onion becomes translucent.
- 3
Turn off the heat. Add 150 ml of water and minced meat. Stir with a wooden spatula to crumble the meat.
- 4
By doing so, you can break up the minced meat well and it won't clump together too much.
- 5
Turn on the heat again. Bring to a boil over high heat and skim off the grease and scum floating to the surface.
- 6
Turn down the heat to medium and add red wine, tomato and soup stock cube. Simmer until the vegetables become tender.
- 7
Add the ○ingredients and simmer. (Simmer until it reaches your desired consistency. I like it rather loose.)
- 8
Season with salt and pepper at the end and turn off the heat. Add garam masala to taste.
- 9
Finely chop the boiled eggs. It is easier and looks nicer if you mash with a potato masher.
- 10
Transfer to a serving plate, put the eggs on top and it's done!
- 11
This is a photo of the curry powder and garam masala I used this time. I used a hot and spicy curry roux. If you use a mild curry roux, you may not need honey.
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