Tomato Keema Curry Using Store-bought Curry Roux

Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Tomato Keema Curry Using Store-bought Curry Roux. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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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 particular recipe, we must first prepare a few components. You can cook 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:

1. 200 grams Ground meat (beef and pork mixture)
2. 1/2 Onion
3. 1 clove Garlic
4. 1 piece Ginger
5. 1/2 Carrot
6. 1 Green bell pepper
7. 3 tbsp Corn (optional)
8. 125 grams Curry roux
9. 1 can Canned tomatoes (in water)
10. 100 ml Water
11. 1 Plain cooked rice
12. 2 Egg (room temperature)
13. 1 tsp Vegetable oil

Instructions to make to make Tomato Keema Curry Using Store-bought Curry Roux

1. Finely chop the onion, garlic and ginger.
2. Peel the carrot, de-seed the bell pepper, and cut both into 1 cm dice.
3. Heat oil in a frying pan and add onion, garlic and ginger. Stir-fry slowly over low heat.
4. When the onion has wilted and turned golden brown, add ground meat and stir fry over medium heat until it changes color.
5. Add carrot and curry roux, and stir fry while dissolving the roux, taking care not to let it burn.
6. When the roux has dissolved and been distributed evenly, add canned tomatoes and water. Mix while crushing the tomatoes.
7. When everything is well blended, add bell pepper and corn, then cook through.
8. 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.
9. 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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