Dry Curry

Dry curry doesn't contain much liquid, so it is great to pack in a bento!

Dry Curry
Photographed by Akio Takeuchi


Recipe by
Harumi Kurihara

Average

Beef

Pork

1480kcal

25minutes

Calorie count is for full recipe

Ingredients (Serves 4)

  • 400 g ground meat (mixed beef and pork)
  • 1 onion
  • 2 green peppers
  • 60 g curry roux (store-bought)
  • 1 tbsp curry powder
  • 1 tbsp coriander seed
  • 3 sprigs basil (fresh)
  • 3 sprigs Italian parsley (fresh)
  • 3 sprigs rosemary (fresh)
  • [A]

    • 1 tbsp ketchup
    • 1 tsp Worcester sauce
    • A pinch of salt
    • A pinch of pepper
  • 1 tbsp vegetable oil

Directions

1

Coarsely mince the onion. Remove the stems and seeds from the green peppers and coarsely mince.

2

Coarsely chop the curry roux. Grind the coriander seeds in a suribachi grinding bowl. Remove the tough stems from the fresh herbs and mince.

3

Warm the vegetable oil in a frying pan placed over medium heat and quickly stir-fry the ground meat.

Advice

There's no need to break up the lumps. The chunkiness will enhance the texture.

4

When the meat changes color, add the onions and continue to stir-fry.

Advice

Don't overcook the onion as this will ruin the fresh flavor and texture.

5

Add the curry roux followed by the curry powder and coriander. Once the roux has melted, add [A] and season.

Advice

Adjust the seasoning to taste. The ketchup helps to meld the flavors while the Worcester sauce adds zest.

6

Add the green peppers and stir-fry. Add the fresh herbs, stir briefly and turn off the heat.

Tips

[Suribachi] A mortar. Japanese mortars have radial patterned dents on the inner side to make ingredients into particulate pieces or paste.