Summery Dry Curry With Fresh Tomatoes

Name: Summery Dry Curry With Fresh Tomatoes
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Ground meat (I used a mixture of beef and pork); 300 grams or so Tomatoes; 1 medium Onion; 2 Green bell peppers; 2 large cloves Garlic; 1 large piece Ginger; 2 tsp plus Cumin seeds (if you have them); 2 tbsp White wine (or sake); 1 tbsp plus Curry powder; 1 1/2 tbsp ● Oyster sauce; 1 1/2 tbsp ● Ketchup; 1 tbsp ● Japanese Worcestershire-style sauce; 2 tsp ● Soup stock granules; 2 tsp ●Soy sauce; 1 ★ (to taste) Salt, pepper, red chili pepper, bay leaf (1), plus ★ black pepper, ★ Tabasco, ★ garam masala

cookpad.japan @cookpad_jp

We also get a lot of tomatoes from my in-laws. This recipe is quick to make, and is versatile too, so I make it all year.
PS: If you don't have whole cumin seeds, add some cumin powder at the very end.

To peel the tomatoes, remove the cores, make a crisscross cut in the skin, and put in boiling water for about 20 seconds. The peel will come off easily.
I used small tomatoes this time. (300 g in total)
This is delicious wrapped in tortillas or as a pizza topping too. If using it like that, reduce the amount of water added and season well with salt and pepper. Recipe by putimiko

cookpad.japan @cookpad_jp

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Ingredients

4 servings

250 gramsGround meat (I used a mixture of beef and pork)
300 gramsor so Tomatoes
1 mediumOnion
2Green bell peppers
2 largecloves Garlic
1 largepiece Ginger
2 tspplus Cumin seeds (if you have them)
2 tbspWhite wine (or sake)
1 tbspplus Curry powder
1 1/2 tbsp● Oyster sauce
1 1/2 tbsp● Ketchup
1 tbsp● Japanese Worcestershire-style sauce
2 tsp● Soup stock granules
2 tsp●Soy sauce
1★ (to taste) Salt, pepper, red chili pepper, bay leaf (1), plus ★ black pepper, ★ Tabasco, ★ garam masala

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Steps

1

Bring some water to a boil in a small pan. Make a cut into the skin of the tomatoes, dunk in the boiling water, then put in ice water. Peel off the skins. If you don't mind the skin, you can skip this step.
2

Cut up the tomato roughly. Chop the onion into 5 mm dice. Cut the bell pepper into 1 cm dice. Finely chop the ginger and garlic.
3

Take the seeds out of the red chili pepper. Stir fry the garlic, ginger, and red chili pepper in a thick bottomed frying pan in oil to bring out their aroma.
4

Add the onion and stir fry briefly, then add the ground meat. When the meat is no longer red and the fat coming out of it is transparent, add the wine and evaporate the alcohol.
5

Add salt, pepper, curry powder and the bay leaf and continue stir frying. Take the chili pepper out at this point or you won't be able to taste the tomato.
6

Add the cut up tomato and the ● ingredients, and keep stir frying.
7

Add the bell pepper, and stir fry and simmer to evaporate the moisture. Cook until it's still a bit moist. Take out the bay leaf.
8

Taste, and adjust the seasoning with salt and pepper. Add the ★ ingredients if you prefer. Spoon on top of a bed of rice. It's also delicious with a fried egg on top, and heartier too.
9

The flavor and seasoning depends on how much water comes out of the tomatoes, and how long you simmer down the sauce, so please adjust accordingly.
10

This is the curry powder I used. I wanted to highlight the flavor of the tomatoes, so I just used 1 tablespoon of curry powder. If you prefer a stronger curry flavor though please add more to your taste.
11

Use to top buttered or garlic toast. Good on toast topped with cheese too. Try combining rice, cheese, egg and this curry mix!