by

Summery Dry Curry With Fresh Tomatoes

Summery Dry Curry With Fresh Tomatoes

This dried curry is low in calories and quick to make. It's filled with healthy lycopene from the fresh tomatoes, and is packed with umami. Eat a proper amount and forget about summer fatigue!

Ingredients: 2 to 4 servings

Ground meat (I used a mixture of beef and pork)
250 g
Tomatoes
300 g or so (2 medium)
Onion
1 medium
Green bell peppers
2
Garlic
2 large cloves
Ginger
1 large piece
Cumin seeds (if you have them)
2 teaspoons plus
White wine (or sake)
2 tablespoons
Curry powder
1 tablespoon plus
● Oyster sauce
1 1/2 tablespoons
● Ketchup
1 1/2 tablespoons
● Japanese Worcestershire-style sauce
1 tablespoon
● Soup stock granules
2 teaspoons
●Soy sauce
2 teaspoons
Salt, pepper, red chili pepper, bay leaf (1), plus ★ black pepper, ★ Tabasco, ★ garam masala
★ To taste

Steps

1. Bring some water to a boil in a small pan. Make a cut into the skin of the tomatoes, dunk in the boiling water, then put in ice water. Peel off the skins. If you don't mind the skin, you can skip this step.
2. Cut up the tomato roughly. Chop the onion into 5 mm dice. Cut the bell pepper into 1 cm dice. Finely chop the ginger and garlic.
3. Take the seeds out of the red chili pepper. Stir fry the garlic, ginger, and red chili pepper in a thick bottomed frying pan in oil to bring out their aroma.
4. Add the onion and stir fry briefly, then add the ground meat. When the meat is no longer red and the fat coming out of it is transparent, add the wine and evaporate the alcohol.
5. Add salt, pepper, curry powder and the bay leaf and continue stir frying. Take the chili pepper out at this point or you won't be able to taste the tomato.
6. Add the cut up tomato and the ● ingredients, and keep stir frying.
7. Add the bell pepper, and stir fry and simmer to evaporate the moisture. Cook until it's still a bit moist. Take out the bay leaf.
8. Taste, and adjust the seasoning with salt and pepper. Add the ★ ingredients if you prefer. Spoon on top of a bed of rice. It's also delicious with a fried egg on top, and heartier too.
9. The flavor and seasoning depends on how much water comes out of the tomatoes, and how long you simmer down the sauce, so please adjust accordingly.
10. This is the curry powder I used. I wanted to highlight the flavor of the tomatoes, so I just used 1 tablespoon of curry powder. If you prefer a stronger curry flavor though please add more to your taste.
11. Use to top buttered or garlic toast. Good on toast topped with cheese too. Try combining rice, cheese, egg and this curry mix!

Story Behind this Recipe

We also get a lot of tomatoes from my in-laws. This recipe is quick to make, and is versatile too, so I make it all year.
PS: If you don't have whole cumin seeds, add some cumin powder at the very end.