Heat some oil in a (deep) frying pan, then stir-fry minced fresh ginger and garlic.
When it releases aroma, add minced onions and fry over medium to high heat.
When the onions become translucent, add minced carrots and bell peppers and continue to fry.
When all the vegetables become moist, add the meat and break them up as you stir-fry.
Add spices such as cardamon and/or coriander seeds. It reduces the meaty odor by adding some spicy and refreshing aroma.
When the meat becomes crumbly, add canned tomatoes and ketchup, then cook over medium heat. Keep stirring with a wooden spatula to avoid any burns.
Add curry powder. Taste, and adjust the amount of seasoning.
Keep on cooking until the sauce is reduced. It should look like this.
Pour the finished dry curry onto rice and top with anything you like, such as poached eggs, chopped parsley, or fried onions.
Story Behind this Recipe
My husband wants to eat dry curry! So, here it is.
It's all about stir-fry! And mix! Just be careful not to burn it. Make sure to use curry powder (S&B's red-can curry powder, for example) and not store-bought roux. If you use a roux or curry flakes, it becomes too dense.