Friday Dry Curry

1. 1

   Chop all the * ingredients.

2. 2

   Peel the tomato and chop roughly.

3. 3

   Coat a pan or frying pan with vegetable oil and fry garlic and ginger.

4. 4

   When fragrant, add the rest of the* ingredients and fry until the onion becomes translucent.

5. 5

   Turn off the heat.

6. 6

   Add 150 ml of water and minced meat.

7. 7

   Stir with a wooden spatula to crumble the meat.

8. 8

   By doing so, you can break up the minced meat well and it won't clump together too much.

9. 9

   Turn on the heat again.

10. 10

    Bring to a boil over high heat and skim off the grease and scum floating to the surface.

11. 11

    Turn down the heat to medium and add red wine, tomato and soup stock cube.

12. 12

    Simmer until the vegetables become tender.

13. 13

    Add the ingredients and simmer.

14. 14

    (Simmer until it reaches your desired consistency.

15. 15

    I like it rather loose.)

16. 16

    Season with salt and pepper at the end and turn off the heat.

17. 17

    Add garam masala to taste.

18. 18

    Finely chop the boiled eggs.

19. 19

    It is easier and looks nicer if you mash with a potato masher.

20. 20

    Transfer to a serving plate, put the eggs on top and it's done!

21. 21

    This is a photo of the curry powder and garam masala I used this time.

22. 22

    I used a hot and spicy curry roux.

23. 23

    If you use a mild curry roux, you may not need honey.

* Per serving · 4 servings · Values may vary.