Dry Curry

I often make Japanese curry which probably everyone knows by now.  In Singapore, so many Japanese curry shops opened and serve many kinds of Japanese curry.  Of course, there are Indian curry, Malay curry, Indonesian curry and I love them all and am lucky to get them easily here.

When we eat curry at home, I usually make a traditional Japanese curry made with Pork or Chicken and some vegetables such as garlic, pumpkin, onion, carrot, baby corn, broccoli etc.

But I make this dry curry often as well.  Normally it takes at least 1- 2 hours for curry or even it will become better you make one day before so that curry tastes much more deeper and tasty, but you can't make it when you are busy.  So this is a solution.

Chopped onions and garlic with olive oil, (if you like spicy, you add chili this time and stir with onions). Stir till onions get soften then add minced beef and pork.  You can make by only minced beef, but I like half beef, half pork.  Add curry powder, chili powder, paprika, then water.  When water is gone, add sugar and soy sauce(a tiny bit, but makes it more flavor) then you taste it.  Add salt and pepper if you think you need.

I served on a plate with rice and rakkyo and fukujinzuke (Japanese pickled accompaniments with curry) as well.