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Before you jump to Tomato Keema Curry Using Store-bought Curry Roux recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.
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We hope you got insight from reading it, now let's go back to tomato keema curry using store-bought curry roux recipe. To cook tomato keema curry using store-bought curry roux you need 13 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Tomato Keema Curry Using Store-bought Curry Roux:
- Prepare 200 grams of Ground meat (beef and pork mixture).
- You need 1/2 of Onion.
- Use 1 clove of Garlic.
- Get 1 piece of Ginger.
- Use 1/2 of Carrot.
- Provide 1 of Green bell pepper.
- Use 3 tbsp of Corn (optional).
- Get 125 grams of Curry roux.
- Use 1 can of Canned tomatoes (in water).
- Provide 100 ml of Water.
- Get 1 of Plain cooked rice.
- Prepare 2 of Egg (room temperature).
- Provide 1 tsp of Vegetable oil.
Instructions 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!.
A curry roux is the base of the dish. Using chopsticks or fork, allow the curry roux to dissolve completely inside the ladle, and then. 'S&B Golden Curry' has three kinds of sauce mix: hot, medium and mild. If you prefer spicy curry, you should buy a hot one next time. As for thin sauce problem, I'm using following procedure. It's a recipe from a cookbook without using any sauce mix.
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