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Tomato Keema Curry Using Store-bought Curry Roux
Tomato Keema Curry Using Store-bought Curry Roux

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We hope you got benefit from reading it, now let’s go back to tomato keema curry using store-bought curry roux recipe. You can cook tomato keema curry using store-bought curry roux using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Tomato Keema Curry Using Store-bought Curry Roux:
  1. Take 200 grams Ground meat (beef and pork mixture)
  2. Provide 1/2 Onion
  3. You need 1 clove Garlic
  4. Take 1 piece Ginger
  5. Take 1/2 Carrot
  6. Prepare 1 Green bell pepper
  7. Prepare 3 tbsp Corn (optional)
  8. You need 125 grams Curry roux
  9. Provide 1 can Canned tomatoes (in water)
  10. Use 100 ml Water
  11. Provide 1 Plain cooked rice
  12. Provide 2 Egg (room temperature)
  13. Get 1 tsp Vegetable oil
Steps 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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