Magical Dry Curry with Store-bought Roux
Magical Dry Curry with Store-bought Roux

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, magical dry curry with store-bought roux. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Magical Dry Curry with Store-bought Roux is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Magical Dry Curry with Store-bought Roux is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have magical dry curry with store-bought roux using 14 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Magical Dry Curry with Store-bought Roux:
  1. Prepare 250 to 300 grams Ground pork
  2. Get 1/2 Onion
  3. Get 5 to 6 cm Carrot
  4. Prepare 2 to 3 Green bell peppers
  5. Prepare 1/2 can Canned whole tomatoes
  6. Take 4 blocks Commercial curry roux
  7. Make ready 2 tbsp Olive oil
  8. Get 1 clove Garlic
  9. Make ready 600 ml Water
  10. Take 50 ml White wine
  11. Prepare 1 Soup stock cube
  12. Get 1 tsp Sugar
  13. Make ready 1 Salt and pepper
  14. Take 1 ※ see below Spices
Steps to make Magical Dry Curry with Store-bought Roux:
  1. Finely chop the onion, carrot, bell peppers and garlic.
  2. Stir-fry the garlic with olive oil in a frying pan.
  3. Add the onion and carrot before the garlic has browned. Stir-fry until softened, about 10 minutes over medium heat.
  4. Add the ground pork…
  5. ….and stir-fry until it's cooked through and crumbly.
  6. Add the bell peppers and stir-fry quickly.
  7. Add the canned tomatoes, crushing with your hands.
  8. Immediately add wine, water, sugar, soup stock cube, salt and pepper and spices. Simmer for about 10 minutes.
  9. Add curry roux blocks and mix to dissolve. If you want to dissolve the roux fast, chop it up beforehand.
  10. Add half the roux first, taste and add more.
  11. Once the moisture is almost gone from the pan and the mixture is thickened, it's done! It's very thick so you can scoop it up with a wooden spatula.
  12. *Spices and herbs to add: I usually add dried basil, allspice, and instant coffee (1/2 teaspoon).

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