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1
Make caramelized onions following.
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2
You can make time consuming caramelized onions in just 15 minutes without fail.
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3
I normally use caramelized onions that I've made a big batch of and stocked in the freezer.
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4
If making your own caramelized onions is too much work, use about 80 g of premade caramelized onions.
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5
Chop the garlic finely.
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6
Cut up the meat or seafood of your choice into easy to eat pieces.
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7
I used 200 g of ground beef this time.
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8
Put the extra virgin olive oil and chopped garlic into a cold pan or frying pan.
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Cook over low heat to bring out the fragrance of the garlic.
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When the Step 4 pan starts smelling like garlic, add the meat or seafood and the A. flavoring ingredients, and saute.
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11
If you are using ground beef or mixed ground beef and pork, add the B. ingredients when you saute the meat.
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12
This brings out their fragrance more.
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13
I add more spices at the end too.
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14
When the meat or seafood is cooked, add the canned tomatoes liquid and all.
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15
Add the A. ingredients.
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Simmer over medium heat while crushing the tomatoes.
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Add the amount of water indicated on the curry roux box and the caramelized onions from Step 1.
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Turn the heat up to high to bring the sauce to a boil, then turn the heat down to about low-medium.
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Simmer in the way you would simmer regular curry.
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20
* Skim off the scum occasionally.
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After simmering the sauce, add the curry roux and instant coffee granules.
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Simmer for an additional 5 to 10 minutes over low heat.
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Add some of the B. spices to the pan to taste.
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Mix and turn off the heat.
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25
The tomato curry is done.
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26
It's best eaten the next day.
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27
I add quite a bit of the B. spices.
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28
These spices and the caramelized onions are important!!
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29
!
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30
Serve on a plate ladled over rice ^^ I sprinkle on some parsley.
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31
The sourness of tomato curry is quite addictive.
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32
The amount of curry roux to use will depend on your taste, but if you're serving the curry right away I recommend using more; if you're having it the next day, use 70 g.
