Curry Meat Sauce over Rice
- camissonia
- Nov 11
- 1 min read
Ok. The name of this recipe is not exactly inspiring and, in fact, sounds kinda generic, but the the end product is actually addictively delicious. Although not a staple ingredient, Madras curry powder or some iteration of it is used occasionally in Chinese, Japanese, and SE Asian dishes. I came across the original recipe in Wei Chuan's 1993 cookbook Chinese Cooking: Favorite Home Dishes, and this is my version which uses fresh tomatoes and tomato paste instead of tomato juice, extra curry powder, and a garnish of fresh cilantro. The sauce is excellent over steamed white rice and is one of Gil's fav dishes.
1
Note on the sauce:
This dish keeps well and can be refrigerated and reheated later. Also freezes well.
Notes
1
Heat 3 tbsp vegetable oil over medium high heat in a sauté pan. Add the onions and cook 1-2 minutes until fragrant and translucent.
2
Add the ground pork and sauté until the meat is cooked about 3/4 of the way through (still slightly pink).
3
Add the diced tomatoes, tomato paste, curry powder, salt, sugar, and water. Stir and bring to a boil. Add the bell pepper or jalapeno, reduce heat to low, cover, and simmer about 5 minutes. Stir in the chopped cilantro.
4
Serve over steamed white rice. Garnish with fresh chopped cilantro.
Instructions
2 lbs ground pork
1 red onion finely diced
1 small green bell pepper or jalapeno seeded & finely diced
3 tbsp vegetable oil
6 medium ripe tomatoes diced (or one 28-oz can diced tomatoes)
3 tbsp tomato paste
5 tbsp Madras curry powder
1 tbsp kosher salt
1 tbsp sugar
1/2 cup water
Curry Meat Sauce Over Rice
Prep Time
20 min
Cooking Time
20 min
Rest Time
0 min
Total Time
40 min
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