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Categories:Viewed: 82 - Published at: 6 years ago
Ingredients
- 200 grams Mixed ground beef and pork
- 1 Onion
- 3 Eggplant - small Japanese type
- 1 Carrot
- 20 grams Butter
- 1 tsp Garlic (grated)
- 1 tsp Ginger (grated)
- 1 Salt and pepper
- 3 tbsp Curry powder
- 1/2 can Canned whole tomatoes
- 1 Soup stock cube
- 2 tbsp Ketchup
- 1 tbsp Japanese Worcestershire-style sauce
- 1 tsp Sugar
- 1 as much as you want Hot cooked rice
Method
- Finely chop the onion.
- Dice the eggplant and carrots to 1 cm.
- Grate the garlic and ginger.
- (You can use garlic and ginger paste from a tube).
- Heat butter, garlic and ginger over medium heat.
- When fragrant, add the onion.
- Cook the onions slowly over medium-low heat until golden brown, being careful not to burn them.
- When the onions turn golden brown, add eggplant and carrots and stir fry quickly.
- Add ground meat, sprinkle lots of salt and pepper, and stir fry (use Krazy Salt if you have it).
- When the meat changes color, add curry powder and mix together.
- Refer to the "Helpful Hints" for curry powder use.
- Add canned tomatoes and soup stock cube and mix.
- Cook for about 5-10 minutes until the moisture evaporates.
- Keep watching it and stir occasionally.
- Add ketchup, Japanese Worcestershire-style sauce, sugar and cook for 2-3 more minutes.
- (Taste for flavor and consistency and adjust as needed).
- On a plate with rice, pour in the finished curry on top, and it's done.
- In the photo, I sprinkled dried parsley on the rice.
- You could also top it with a soft poached egg.
