Mince onion, garlic and ginger. In a frying pan or a pot, heat vegetable oil, garlic, ginger and bay leaf.
Once fragrant, add onions. Sauté for 10 minutes over medium heat while stirring with a spatula.
It is ideal to sauté until reaching this color.
Add tomatoes and sugar. Reduce the liquid until it becomes thick. Sugar will neutralize the acidity.
Reduce heat and mix in the curry powder little by little. Once all the spices are included, add salt.
The paste is done.
Transfer the paste into a pot. Add water, consommé granule, meat, and drained soybeans. Break up the meat. Adding water at the same time makes it easy to crumble the meat.
Once it starts to simmer, add Japanese Worcestershire sauce. Cook for 10 minutes while mixing well from the bottom of the pan. Add salt to adjust the taste if necessary. It is okay to leave it a little on the bland side.
Take off the heat and cool the whole pan in water. Slightly open the lid to let the steam out. Cool to let the flavors absorb. Make sure that water does not get in the pan!!
When cooled, you can put the whole pot in the refrigerator as well! This extra step will strengthen the flavor and add depth to the dish.
Reheat just before serving.
Story Behind this Recipe
I'm always experimenting, hoping to come up with a delicious curry dish with simple ingredients!!
I feel that the flavors are not settled when it is freshly made and still very hot. Cooling it brings out great flavor and adds depth to the dish. Instead of taking the time to slow cook, cool. By cooling, the dish becomes as good as if it was set to rest overnight.