Rich & Hearty Keema Curry (No Water Added)
Rich & Hearty Keema Curry (No Water Added)
Deep Flavor Keema Curry Made Without Water
This is a recipe for Keema Curry made using only the moisture from a can of whole tomatoes, without adding any water. This Keema Curry is perfect as a curry rice bowl, delicious with bread, and also makes a great spaghetti sauce! It’s incredibly tasty. It’s easy to make, so please give it a try.
Curry Ingredients- 2 servings of rice
- 100g ground beef
- 100g ground pork
- 1/2 onion (small)
- 200g can of whole tomatoes (mashed)
- 2 blocks of solid curry roux (choose your favorite flavor)
- 1 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 Tbsp salted butter (approx. 10g)
Rich Toppings (Optional)- Avocado, to taste (sliced)
- 2 egg yolks
- Avocado, to taste (sliced)
- 2 egg yolks
Cooking Instructions
Step 1
First, prepare the onion, which will add a rich flavor to your Keema Curry. Peel and thoroughly wash half an onion. Mince it as finely as possible. The finely minced onion will play a crucial role in creating a sweet aroma when sautéed with the meat.
Step 2
Now, let’s prepare to sauté the curry. Heat a frying pan over medium-low heat and add one tablespoon of salted butter. Allow the butter to melt slowly, taking care not to burn it.
Step 3
Once the butter has melted, add the finely minced onion. Sauté the onion over medium-low heat until it becomes translucent and releases a sweet fragrance. Be sure to stir continuously to prevent it from burning.
Step 4
When the onion is sufficiently sautéed and softened, add 100g of ground beef and 100g of ground pork. Now, increase the heat to medium and stir with chopsticks or a spatula to break up any clumps of meat. Sauté until the pink color of the meat has completely disappeared and it’s cooked through.
Step 5
Once the meat is cooked, prepare the 200g can of whole tomatoes. Open the can and pour the contents (including the liquid) into the frying pan. Stir and cook for about 5 minutes, mashing the tomatoes and mixing them well with the sautéed meat and onions. During this time, the moisture from the tomatoes will evaporate, allowing the ingredients to meld together.
Step 6
Take a look! Even though no water was added, thanks to the rich moisture released from the whole tomatoes, you’ll see the ingredients simmering and bubbling in the pan. This moisture is the key to developing the deep flavor of the Keema Curry.
Step 7
It’s time to add the curry flavor. Break the 2 blocks of solid curry roux into smaller pieces or add them whole. Stir them into the ingredients in the pan and melt thoroughly. Keep stirring to ensure the curry doesn’t clump and coats the ingredients evenly.
Step 8
Now, let’s add the seasonings to enhance the umami and richness of the curry. Add 1 tablespoon of Worcestershire sauce and 1 tablespoon of ketchup to the frying pan and mix well with the curry. These two sauces will make the curry’s flavor richer and more balanced.
Step 9
Finally, sauté for about 5 more minutes to allow all the ingredients and seasonings to fully combine. Keep stirring with a spatula to prevent sticking to the bottom of the pan. This will help the sauce penetrate the ingredients, resulting in a thicker, richer Keema Curry. Once you feel it’s sufficiently cooked, turn off the heat.
Step 10
Now it’s time to enjoy your delicious Keema Curry! Serve it generously over hot rice. For an even richer and creamier taste, you can add sliced fresh avocado or a soft egg yolk on top to mix in. It’s wonderful on its own, but adding toppings like these will elevate the taste to another level. Enjoy your rich and thick Keema Curry!
