Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, tomato keema curry using store-bought curry roux. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Tomato Keema Curry Using Store-bought Curry Roux is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Tomato Keema Curry Using Store-bought Curry Roux is something that I have 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 get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Take 200 grams Ground meat (beef and pork mixture)
- Take 1/2 Onion
- Make ready 1 clove Garlic
- Make ready 1 piece Ginger
- Take 1/2 Carrot
- Prepare 1 Green bell pepper
- Take 3 tbsp Corn (optional)
- Prepare 125 grams Curry roux
- Take 1 can Canned tomatoes (in water)
- Make ready 100 ml Water
- Get 1 Plain cooked rice
- Take 2 Egg (room temperature)
- Prepare 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.
Steps 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 it up for this exceptional food tomato keema curry using store-bought curry roux recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
