5 from 1 vote
Dry Curry!
Cook Time
45 mins

Perfect dish for a hot summer day!

Course: Main Course
Servings: 4 servings
Dry Curry
  • 400 gram ground meat, mix of beef and pork or chicken
  • 1 large onion minced
  • 1 large paprika minced
  • 3 cloves garlic minced
  • 40 grams raisins
  • 3 tbsp curry powder
  • 1 tsp cumin seeds
  • 1 cup tomato juice
  • 2 tbsp tomato puree
  • 2 tbsp Worcestershire sauce
  • 1.5 tbsp soy sauce
  • 1/2 tbsp balsamic vinegar
  • salt and pepper
  • 1 tbsp olive oil
  • 4 cups cooked rice
Onsen Egg, Japanese porched egg
  • 1000 ml hot water
  • 200 ml water
  • 100 ml water
  • 5 cubes ice cubes
  • 4 eggs room temperature
Dry Curry
  1. Mince onion, garlic, and paprika in to small pieces.

  2. In a frying pan, add olive oil and cumin. Fry the cumin seeds with lower heat until fragrant.

  3. Add minced onion and garlic together in the pan above, keep sautéing.

  4. When onions are whiter, add minced meat and keep heating up.

  5. When 80 percent of meat is cooked, add tomato juice, curry powder, soy sauce, raisins, Worcestershire sauce, and tomato puree.

  6. Keep sautéing until dry with a lower medium heat.

  7. When the meat mixture starts sticking on the bottom of pan, it is getting drier.

  8. Before start to burn, stop the heat, then season with salt, pepper, and balsamic vinegar.

Onsen egg, Japanse porched egg
  1. In pot, add 1000ml of water and bring to a boil.

  2. When it gets boil, stop the heat, then add 200ml water. Add 4 eggs, close the lid. Set up a timer 12 mins.

  3. When the timer rings, pick them up and drop into a bowl with ice cubes.

  4. For serving, serve hot rice on one side, then serve dry curry.

    In the center, drop porched egg, add some green for color.