Monday, May 4, 2015

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. 

3 tbsp. vegetable oil
1 red onion, diced
2 lb. ground pork (smash together with your hands in a bowl to ensure that there are no large lumps when cooking)
6 very ripe tomatoes, diced (or a 28-oz. can diced tomatoes)
3 tbsp. tomato paste
4-6 tbsp. Madras curry powder
1 tbsp. + 1 tsp. salt
1 tbsp. + 1 tsp. sugar
1/2 cup water
1 small green bell pepper or jalapeño, seeded and finely diced (optional)
1/2 cup chopped cilantro

1. Heat 3 tbsp. vegetable oil over medium high heat in a saute pan. Add the onions and cook 2-3 minutes until fragrant and translucent. 

2. Add the ground pork and saute 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, reduce heat to low, cover, and simmer about 5 minutes. Stir in the chopped cilantro.

4. Serve the sauce over steamed white rice. Garnish with fresh chopped cilantro. 

NOTE: This dish keeps well and can be refrigerated and reheated later. Also freezes well. 

Ground pork. 

Chopped tomatoes, jalapeños, red onion and cilantro.

 Saute the red onion until translucent.

Add the ground pork and saute until the pork is about 3/4 cooked (still slightly pink).

Stir in the tomatoes.  

Add the tomato paste, curry powder, salt, sugar and water. Bring to a boil.

Add the bell pepper or jalapeño. Reduce heat to low, cover, and simmer for 5 minutes.  

Stir in the chopped cilantro.  

Serve over steamed white rice and garnish with extra cilantro. 

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