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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 do that.
The ingredients needed to cook Tomato Keema Curry Using Store-bought Curry Roux:
- Provide Ground meat (beef and pork mixture)
- Provide Onion
- Use Garlic
- Prepare Ginger
- You need Carrot
- Prepare Green bell pepper
- Get Corn (optional)
- Use Curry roux
- Use Canned tomatoes (in water)
- Get Water
- You need Plain cooked rice
- Use Egg (room temperature)
- You need Vegetable oil
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!
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