Café-style Tomato Curry

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Café-style Tomato Curry. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Café-style Tomato Curry is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It's appreciated by millions daily. They're nice and they look fantastic. Café-style Tomato Curry is something that I've loved my whole life.

Many things affect the quality of taste from Café-style Tomato Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Café-style Tomato Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Café-style Tomato Curry is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can cook Café-style Tomato Curry using 11 ingredients and 14 steps. Here is how you can achieve it.

There was a curry like this served at a café I happened to go to. It was delicious, so I tried re-creating it at home.

I really recommend letting this curry rest for a day before eating, since it will become richer and tastier even more than regular curry does.
If you are going to eat the curry right after cooking it, use a little extra curry roux. If you are going to eat it the next day, just 70 g. The curry will have a more pronounced tart taste. Recipe by *ai*

Ingredients and spices that need to be Take to make Café-style Tomato Curry:

1. 70 to 100 grams Commercial curry roux (your usual favorite)
2. 1 Meat or seafood of your choice
3. 1 Onion
4. 1 clove Garlic
5. 1/2 can Canned tomatoes (diced preferred)
6. 1 Extra virgin olive oil (or vegetable oil)
7. 1 A. Salt
8. 1 A. Pepper
9. 1 B. Garam masala
10. 1 B. Cumin
11. 1/2 tsp Instant coffee

Instructions to make to make Café-style Tomato Curry

1. Make caramelized onions following. You can make time consuming caramelized onions in just 15 minutes without fail.
   
   https://cookpad.com/us/recipes/143607-oil-free-easy-and-timesaving-caramelized-onions
2. I normally use caramelized onions that I've made a big batch of and stocked in the freezer. If making your own caramelized onions is too much work, use about 80 g of premade caramelized onions.
3. Chop the garlic finely. Cut up the meat or seafood of your choice into easy to eat pieces. I used 200 g of ground beef this time.
4. Put the extra virgin olive oil and chopped garlic into a cold pan or frying pan. Cook over low heat to bring out the fragrance of the garlic.
5. When the Step 4 pan starts smelling like garlic, add the meat or seafood and the A. flavoring ingredients, and sauté.
6. If you are using ground beef or mixed ground beef and pork, add the B. ingredients when you sauté the meat. This brings out their fragrance more. I add more spices at the end too.
7. When the meat or seafood is cooked, add the canned tomatoes liquid and all. Add the A. ingredients. Simmer over medium heat while crushing the tomatoes.
8. Add the amount of water indicated on the curry roux box and the caramelized onions from Step 1.
9. Turn the heat up to high to bring the sauce to a boil, then turn the heat down to about low-medium. Simmer in the way you would simmer regular curry. * Skim off the scum occasionally.
10. After simmering the sauce, add the curry roux and instant coffee granules. Simmer for an additional 5 to 10 minutes over low heat.
11. Add some of the B. spices to the pan to taste. Mix and turn off the heat. The tomato curry is done. It's best eaten the next day.
12. I add quite a bit of the B. spices. These spices and the caramelized onions are important!!!
13. Serve on a plate ladled over rice ^^ I sprinkle on some parsley. The sourness of tomato curry is quite addictive.
14. The amount of curry roux to use will depend on your taste, but if you're serving the curry right away I recommend using more; if you're having it the next day, use 70 g.

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