Steps

1. Prepare a heatproof container.
   🕒 06:08
2. Finely chop 1/2 onion (120g). TIP: Using a modern tool (such as a pull-string chopper) makes mincing easy.
   🕒 06:22
3. Place the minced onion into the heatproof container.
   🕒 07:56
4. Add 160g ground pork and 5g grated garlic.
   🕒 08:14
5. Add 1/2 can of tomatoes. TIP: To avoid waste, seal and freeze any leftover canned tomatoes, then defrost in the microwave before next use.
   🕒 08:47
6. Add 1 tsp sugar, 1 tsp Worcestershire sauce, 1 pinch salt, and 5 shakes pepper.
   🕒 09:46
7. Lightly mix everything, then add 2 cubes of Java Curry roux, embedding them into the mixture.
   🕒 09:58
8. Loosely cover with plastic wrap or a lid, then heat in a 600W microwave for 12 minutes (or 14 minutes for 500W). TIP: Since the curry cooks unattended, it's efficient to prepare the side dish during this time.
   🕒 10:14
9. For the side dish, heat 1 tbsp mayonnaise in a frying pan and stir-fry 1 bunch (100g) oyster mushrooms, torn by hand, over medium heat.
   🕒 11:08
10. Add 2 egg whites and stir-fry until crumbly.
    🕒 13:01
11. Add 3 shakes MSG(Ajinomoto) and 1/3 tsp yuzu pepper paste, then mix to season. You may add a little salt if desired.
    🕒 13:30
12. After microwaving, mix the keema curry well. TIP: The tomatoes' moisture cooks the ingredients, and mixing results in a smooth finish.
    🕒 16:53
13. Plate 400g cooked rice, mounding a generous amount of keema curry in the center, creating an indentation.
    🕒 19:46
14. Place 2 egg yolks in the center and sprinkle with dried parsley to taste.
    🕒 20:42
15. Serve with the mushroom egg white mayonnaise stir-fry as a side dish.
    🕒 21:59
16. [Flavor Variation 1] Place 1-2 slices cheddar cheese on top of the keema curry and torch it to add a fragrant char. (If you don't have a kitchen torch, heat in an oven.)
    🕒 22:26
17. [Flavor Variation 2] Drizzle Majisco over the keema curry to add spiciness. (If unavailable, Tabasco or similar can be used as a substitute.)
    🕒 24:28