Transform curry roux into authentic keema curry with a pro's technique! This exquisite recipe, packed with the concentrated umami of ground pork and vegetables, will have you craving more rice. A secret touch of milk adds richness and a gentle flavor. It's an easy-to-make dish that the whole family will love. Give it a try!
Ingredients
Main Ingredients (2-3 servings)
- Ground Pork 200g
- Onion 1/2
- Shimeji Mushrooms 1/2
- Curry Roux 2 servings
- Diced Tomatoes (canned) 200g
- Milk 50cc
- Rice (for serving)
- Rice (for serving)
Seasonings
- Grated Garlic 2 tsp
- Grated Ginger 1 tsp
- Worcestershire Sauce 1 tbsp
- Ketchup 1 tbsp
- Grated Cheese (for topping)
- Dried Parsley (for garnish)
Steps
- Finely chop 1/2 onion.
- Trim and separate 1/2 shimeji mushroom bunch.
- Finely chop the separated shimeji mushrooms to the same size as the chopped onion.
- Heat oil in a pan and stir-fry 200g of ground pork.
- Add 2 tsp grated garlic and 1 tsp grated ginger, and sauté until fragrant.
- Once fragrant, add the chopped onion and sauté until softened.
- To the sautéed onion, add the chopped shimeji mushrooms, 1 tbsp ketchup, and 1 tbsp Worcestershire sauce. Cook until the moisture has evaporated.
- Once the moisture has evaporated, add 150cc of water and curry roux for 2 servings. Cover and simmer for 30 seconds.
- Remove the lid and thoroughly dissolve the curry roux, ensuring it doesn't become powdery. (Pro Tip!) If the roux is difficult to dissolve, adding a small amount of water will help.
- Once the roux is dissolved, add 200g of diced tomatoes (canned) and bring to a boil while crushing the tomatoes.
- Once boiling vigorously, add 50cc of milk and simmer lightly again.
- Stir continuously while simmering until the bottom of the pot is visible, then turn off the heat.
- Serve the keema curry over a bed of rice.
- Top with your favorite grated cheese.
- Garnish with dried parsley and serve. Enjoy!
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