Cafe-style Tomato Curry - Curry

Method

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