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1
Bring some water to a boil in a small pan.
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2
Make a cut into the skin of the tomatoes, dunk in the boiling water, then put in ice water.
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3
Peel off the skins.
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4
If you don't mind the skin, you can skip this step.
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5
Cut up the tomato roughly.
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6
Chop the onion into 5 mm dice.
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7
Cut the bell pepper into 1 cm dice.
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8
Finely chop the ginger and garlic.
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9
Take the seeds out of the red chili pepper.
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10
Stir fry the garlic, ginger, and red chili pepper in a thick bottomed frying pan in oil to bring out their aroma.
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11
Add the onion and stir fry briefly, then add the ground meat.
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12
When the meat is no longer red and the fat coming out of it is transparent, add the wine and evaporate the alcohol.
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13
Add salt, pepper, curry powder and the bay leaf and continue stir frying.
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14
Take the chili pepper out at this point or you won't be able to taste the tomato.
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15
Add the cut up tomato and the ingredients, and keep stir frying.
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16
Add the bell pepper, and stir fry and simmer to evaporate the moisture.
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17
Cook until it's still a bit moist.
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18
Take out the bay leaf.
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19
Taste, and adjust the seasoning with salt and pepper.
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20
Add the ingredients if you prefer.
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21
Spoon on top of a bed of rice.
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22
It's also delicious with a fried egg on top, and heartier too.
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23
The flavor and seasoning depends on how much water comes out of the tomatoes, and how long you simmer down the sauce, so please adjust accordingly.
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24
This is the curry powder I used.
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25
I wanted to highlight the flavor of the tomatoes, so I just used 1 tablespoon of curry powder.
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26
If you prefer a stronger curry flavor though please add more to your taste.
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27
Use to top buttered or garlic toast.
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28
Good on toast topped with cheese too.
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29
Try combining rice, cheese, egg and this curry mix!
