Curry Rice

Name: Curry Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g steak; 300g potato; 200g onion; 100g carrot; 8g butter; 600ml water

by Qiong Qiong 6925

4.8 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

3

The word "curry" comes from Tamil, which means "a lot of spices are added together and boiled". It is said that the hometown of curry is in India.

Ingredients

Curry Rice

1. Wash potatoes and carrots and peel them

2. Dice potatoes. Soak in water for later use

3. Dice carrots and set aside

4. Peel off onion skin and dice onion for later use

5. Dice steak and set aside (chicken, pork, and beef are all fine)

6. Since curry needs to be boiled, it is recommended to use a deeper pot to put butter on the fire (other oils can also be more fragrant)

7. Melt the butter, put onions and stir fry until it is fragrant. Put steak and stir fry until 7-8 mature. Put potatoes and carrots and stir fry for 2 minutes.

8. Add 600ml of hot water (stir while adding water). After the water is boiled, remove the foam. Reduce to medium heat and cook for 10 minutes

9. Turn off the heat and take out the curry cubes in the box. Break all the pieces into the pot and stir evenly. After the curry is completely dissolved, turn on low heat and simmer for 5 minutes.