Keema Curry is a traditional Indian curry dish made of ground meat and minced vegetables. This type of curry started to appear in Japan in the 1950s and it's been adapted to Japanese taste.
Course: Main Course
Keyword: curry, curry roux
Author: Namiko Chen
1onion(7 oz, 200 g)
1stalkcelery(2 oz, 57 g)
½carrot(3.5 oz, 100 g)
6shiitake mushrooms(1.7 oz, 48 g; You can use dried shiitake mushrooms instead of fresh ones. If using dried shiitake mushrooms, soak them in 1 cup of water for 15 minutes. Squeeze the water out from the mushrooms and use this liquid in place of water)
Gather all the ingredients. Prepare steamed rice first, if you don't have any.
Chop the onion finely. With the knife tip pointing toward the root, slice the onion to within ½ inch of the base. Make about ¼ inch parallel cuts. Then slice the onion horizontally about ¼ inch parallel cuts.
Then cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion. Be sure to hold down the tip of the knife; otherwise, the onions are going to go flying around.
Cut the celery into 4-inch pieces, then thin sticks, and mince them.
Cut the carrot into 4-inch thin slabs, then thin sticks, and mince them.
Remove the stem of shiitake mushrooms and slice them, and mince them.
In a large skillet, heat oil over medium heat. Sauté the onion until translucent.
Add ground pork and cook until no longer pink.
Season with salt and pepper.
Add celery, carrots, and shiitake mushrooms and mix well with the rest of the ingredients.
Add chicken stock and water. Add more water, if necessary, so the cooking liquid covers the ingredients.
Add curry powder and mix well. Cover and bring it to boil. Skim off the scum and foam on the surface with a fine-mesh skimmer as necessary. Reduce heat to medium-low heat and cook covered until the vegetables are tender, about 6-8 minutes.
Add curry roux (one piece at a time!) and butter and let them dissolved completely. The curry will thicken as it's heated up. Adjust the thickness of the curry with water/broth. You can make it soupy if you prefer.
Add ketchup and Tonkatsu sauce. Mix well and simmer for 3-5 minutes. If the sauce is too thick, add a small amount of water to adjust.
Serve the Keema Curry over steamed rice and top with a fried egg, if you like.
Keep in the airtight container for up to 2-3 days. This recipe freezes well, so make a large portion, divide it up, and freeze for up to a month.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.