Japanese-style Keema Curry is a flavorful dry curry that seamlessly combines the bold flavors of India with the mild family-friendly tastes of Japan.
- 200 grams onions - 100 grams carrot - 12 grams garlic - 12 grams ginger - 1/4 teaspoon baking soda - 1 tablespoon vegetable oil - 2 tablespoons curry powder - 1 teaspoon cocoa powder - 450 grams ground beef - 1 tablespoon soy sauce - 1 tablespoon Worcestershire sauce - 2 tablespoons ketchup - 1/2 teaspoon salt - 3 eggs (optional)
Grate the onion, carrot, garlic, and ginger into a frying pan and then add the baking soda.
Boil the grated aromatics while stirring until the mixture turns into a thick paste.
Add the oil and sauté the mixture until it becomes golden brown and glossy.
Add the curry powder and cocoa powder and quickly stir them into the caramelized aromatics.
Add the ground beef and use the side of a spatula to mince up the clumps into small crumbs.
Once the beef is cooked, add the soy sauce, Worcestershire sauce, ketchup, and salt and stir-fry until the seasonings are evenly distributed and there is almost no liquid remaining.
Plate the Keema Curry over rice and garnish with a poached, hot spring, or sunny side up egg.