A simple, consistently delicious recipe.
Recommended for spice curry beginners!
It took about 30 minutes from idea to table.
- 5 minutes of chopping onions
- Stir-fry process ① 15 minutes ← Measure materials here
- Stir-fry process ②5 minutes
- Stew process 10 minutes ← Now wash the dishes
Material
- 480g onions (2 large or 2 and a half medium)
- 40g oil
- 10g salt
- A clove of garlic (grated)
- One piece of ginger (grated) Same amount as garlic
- 12g curry powder
- Up to 4g of your favorite spices, 2g each of ground black pepper and garam masala
- Chili powder 0-2g (according to your preference of spiciness)
- Pork shredded 320g
- Half a can of tomatoes (200g), cut or whole
- 150g water
How to make
- Slice onions
- Put 1 in a frying pan, add 10g of salt and 40g of oil, and mix well. Once the onions are loosened, turn on the heat. Medium heat.
- Heat for 15 minutes. Stir occasionally. You can add water if it starts to burn.
- While it’s heating up, add the grated garlic and ginger.
- Next, measure out 12g of curry powder and 4g of your favorite spices, and loosen 320g of pork shredded.
- After 15 minutes, add 200g of canned tomatoes and simmer over medium heat.
- Add the pork and stir-fry until it changes color.
- Add curry powder and your favorite spices and mix. Heat on low heat for 2 minutes.
- Add water and bring to a boil over medium heat, then turn off the heat after 10 minutes.
This is the perfect amount for 3 servings for large serving rice.
思い立ったら、玉ねぎをむいて 切りやすいやり方でスライス 火をつけていないフライパンにどんどん投入 塩10gを入れ、油40gを入れて混ぜます。ここで点火。中火。 フライパンの上で、ニンニクとショウガをすり下ろします しばらく炒めている間に、スパイスを計量し、豚こまを手でほぐしておきます。 ときどきガツガツして、玉ねぎを細かくしていきます 15分ほど炒めたら、トマト缶を投入し混ぜます。 トマトを入れて5分ほど炒め、豚こまを投入。今回はマッシュルームも。 豚肉の色が変わったら、スパイスを投入。 弱火にして、2分炒めて 水150㏄を投入 味見をして、隠し味投入。今回はチューブバター5gとケチャップ10g 10分煮込んで完成！
If you feel like it, start chopping onions.
The features of this curry recipe are:
- A curry that will appeal to everyone. It hasn’t strayed far from so-called curry and rice.
- There is concentration without adding flour or anything like that.
- The texture is just right. There is always a piece of pork on top of the scooped spoon.
- The spiciness depends on the curry powder. The taste that will appeal to everyone depends on the curry powder…
Let’s make it! If you get the idea, you can start chopping the onions and prepare the other ingredients while you make the onion gravy.
Return to the original home
The original recipe is Shunsuke Inada’s “Eric South” published in “dancyu” August 2023 issue.
In the three months since I discovered onion gravy pork curry, I’ve made it 10 times ane eaten 30 meals.
After making it 10 times, I noticed that there were many parts that I had deviated from the original recipe and made my own.
- At home, we use tomato paste, but since we don’t have it on hand at home, I used canned tomatoes this time.
- I don’t do it because it’s a hassle to measure.
- Additional ingredients such as mushrooms are ◎
- If you’re adding potatoes, it’s best to dice them into 1-2cm cubes and add them before adding the canned tomatoes.
- If you’re not satisfied with the final taste, add more butter and ketchup! The sauce is also pretty good.
→Ketchup and sauce are OK because it’s curry. - ↑In reality, there is often not enough salt. Consider adding a quarter teaspoon of salt!
It’s delicious no matter when you make it.
Make 3 days worth of lunch on your day off or before going to bed at night and have a happy lunch time!
Have a nice curry!
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