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

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, magical dry curry with store-bought roux. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Magical Dry Curry with Store-bought Roux is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Magical Dry Curry with Store-bought Roux is something which I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Magical Dry Curry with Store-bought Roux:
  1. Take 250 to 300 grams Ground pork
  2. Get 1/2 Onion
  3. Make ready 5 to 6 cm Carrot
  4. Make ready 2 to 3 Green bell peppers
  5. Prepare 1/2 can Canned whole tomatoes
  6. Get 4 blocks Commercial curry roux
  7. Make ready 2 tbsp Olive oil
  8. Get 1 clove Garlic
  9. Make ready 600 ml Water
  10. Prepare 50 ml White wine
  11. Get 1 Soup stock cube
  12. Get 1 tsp Sugar
  13. Get 1 Salt and pepper
  14. Get 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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