Make caramelized onions following Recipe ID: 2197705. You can make time consuming caramelized onions in just 15 minutes without fail.
I normally use caramelized onions that I've made a big batch of and stocked in the freezer. If making your own caramelized onions is too much work, use about 80 g of premade caramelized onions.
Chop the garlic finely. Cut up the meat or seafood of your choice into easy to eat pieces. I used 200 g of ground beef this time.
Put the extra virgin olive oil and chopped garlic into a cold pan or frying pan. Cook over low heat to bring out the fragrance of the garlic.
When the Step 4 pan starts smelling like garlic, add the meat or seafood and the A. flavoring ingredients, and sauté.
If you are using ground beef or mixed ground beef and pork, add the B. ingredients when you sauté the meat. This brings out their fragrance more. I add more spices at the end too.
When the meat or seafood is cooked, add the canned tomatoes liquid and all. Add the A. ingredients. Simmer over medium heat while crushing the tomatoes.
Add the amount of water indicated on the curry roux box and the caramelized onions from Step 1.
Turn the heat up to high to bring the sauce to a boil, then turn the heat down to about low-medium. Simmer in the way you would simmer regular curry. * Skim off the scum occasionally.
After simmering the sauce, add the curry roux and instant coffee granules. Simmer for an additional 5 to 10 minutes over low heat.
Add some of the B. spices to the pan to taste. Mix and turn off the heat. The tomato curry is done. It's best eaten the next day.
I add quite a bit of the B. spices. These spices and the caramelized onions are important!!!
Serve on a plate ladled over rice ^^ I sprinkle on some parsley. The sourness of tomato curry is quite addictive.
The amount of curry roux to use will depend on your taste, but if you're serving the curry right away I recommend using more; if you're having it the next day, use 70 g.
Story Behind this Recipe
There was a curry like this served at a café I happened to go to. It was delicious, so I tried re-creating it at home.
I really recommend letting this curry rest for a day before eating, since it will become richer and tastier even more than regular curry does. If you are going to eat the curry right after cooking it, use a little extra curry roux. If you are going to eat it the next day, just 70 g. The curry will have a more pronounced tart taste.