When you're feeling down, this is the only choice! Take care of yourself with this 'Potato Curry' made only with what you have on hand
The key to this recipe is that it 'doesn't use yogurt'.
Don't you find that a lot of curry recipes call for yogurt...?
Every time I see that, I think, 'Oh, I don't have any yogurt...' and end up putting it off because 'it's a hassle to go buy some...'
| Keep ground meat in the freezer, and don't use yogurt
So, I came up with a 'curry you can make with just what you have' recipe that uses ground meat I keep in the freezer and doesn't require yogurt.
The thing is, even without deciding what to make, I make it a habit to buy two packs of ground pork at the supermarket and freeze them.
Since I've been writing on note, I've keenly felt that ground meat is convenient and popular because you don't even need to use a knife...!
| Pan-fry the potatoes until they 'cry'
Pan-fry for 3 minutes until you hear a 'squeak' as the moisture leaves the potatoes and they smell fragrant like french fries.That's the only trick to making it delicious.
Oh, and it's even better if you can get your hands on some delicious, fluffy potatoes.
My personal recommendations are fluffy varieties with a strong yellow color and sweetness, like 'Inka no Mezame' or 'Nagasaki Kogane'.
Now, let me introduce the recipe right away!
| Ingredients (for 2 people)
1 potato (120g)
150g ground pork
2 tablespoons oil
5g each of garlic and ginger
1 tablespoon curry powder
2 tablespoons ketchup
1 tablespoon soy sauce
60ml water
1/2 tablespoon lemon juice
A pinch of salt
| Easy to make in just one frying pan
Peel 1 potato (about 120g), cut it into 2cm cubes, and soak in water for 10 minutes to remove the harshness.
If you like the skin on, you don't have to peel it.
Lightly wipe off the moisture with a paper towel, then put it in a frying pan and dry-fry to evaporate any remaining moisture.
Add 2 tablespoons of oil, 5g each of minced garlic and ginger, and 1 tablespoon of curry powder. Mix well until the powdery texture is gone, and pan-fry for 3 minutes until the potatoes are translucent and smell fragrant.
When you hear a 'squeak' as the moisture leaves the potatoes and they start to smell fragrant like french fries, that's the sign it's ready.
Add 150g of ground pork and stir-fry until the red color is gone.
Add 2 tablespoons of ketchup, 1 tablespoon of soy sauce, and 60ml of water, and stir-fry for 1-2 minutes until thickened.
To finish,
1/2 tablespoon lemon juice
a pinch of salt
and mix quickly, then turn off the heat before the lemon's acidity evaporates.
Serve it on a plate with rice and it's ready.
In the photo, I served it with rice cooked with turmeric, some red onion 'pickled onions,' and garnished it with parsley picked from the garden.
▼ 'Pickled onions' that are great to have on hand as a side dish
| The magic of curry. I ate it deliciously for 3 days in a row.
Thank you for reading this far.
Actually, I made this potato curry for 3 days in a row for testing.
I thought I might get tired of it or not want to make it anymore, but is this what they call the 'magic of curry'?
Because it's so easy, I didn't mind making it for 3 days in a row, and I was able to eat it deliciously without getting bored.
On days when you're feeling down, this is the only choice; please take care of yourself with this one-dish meal.
If anyone makes this, please let me know in the comments; it would be a great encouragement to me.
I've created a recipe index by ingredient for fermented seasonings and seasonal meals. I hope it helps with your meal preparation today.