Tomato curry and rice
It's a tomato curry rice that I want to cook again because it tastes fresher than regular curry rice with tomatoes added to curry rice.
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Ingredients
  • Tomato
    2ea
  • Beef
    90g
  • Curry
    100g
  • Potato
    2ea
  • onion
    1ea
  • Carrot
    1/2ea
  • Butter
    little
  • Water
    3cup
Cooking Steps
STEP 1/9
I made a cross cut on the tomato and blanched it in boiling water for about 30 seconds. If you do this, the skin of the tomato will peel off easily.
STEP 2/9
After cutting the beef into bite-size pieces, I washed it under running water and drained the blood. Potatoes and onions are also cut into bite-size pieces.
STEP 3/9
After putting a bit of butter on the pan, I stir-fried it with beef.
STEP 4/9
When the beef was a little cooked, I stir-fried it with potatoes and carrots.
STEP 5/9
Now, pour 3 cups of water, cover and cook the ingredients.
STEP 6/9
When the potatoes were half-cooked, I added onions. When I put it on high heat, the potatoes were half-cooked in about 5 minutes.
STEP 7/9
When the potatoes are almost cooked, add the tomatoes.
STEP 8/9
And I added curry powder. I put in 100g (4 servings) of Ottogi barmond curry.
STEP 9/9
Mix it well with a spoon and boil it for a little longer.
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