Curry Meat Sauce over Rice
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.
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
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
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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