Main ingredients 🥩
minced porkoniongarlicmilkcurry powdertomato saucetonkatsu saucered pepper flakes
Solo Cooking God Indian-Style Curry Rice
A professional-style dry curry made by mixing curry powder with tomato sauce and tonkatsu sauce, then simmered with milk for a thick, rich texture.
🙋 Recommended for
- ⭐ Those who prefer a rich, thick, Indian-style dry curry instead of a watery version
- ⭐ Home cooks looking to make a creative meal using leftover rice and store-bought spaghetti sauce
Ingredients needed 🛒2 servings
- handful of minced pork
- 1/2 onion
- 1 tablespoon minced garlic
- 1 cup milk
- 2 tablespoons yellow curry powder
- 2 tablespoons tomato spaghetti sauce
- 1 tablespoon tonkatsu sauce
- 1 tablespoon red pepper flakes
- 2 bowls of rice
- a pinch of parsley powder
- a little vegetable oil
Recipe 🍳
- Dice half an onion into a chunky, bite-sized consistency with depth of texture.
- Heat vegetable oil in a pan, then add the handful of minced pork, diced onion, and 1 tablespoon of minced garlic.
- Stir-fry until the onion becomes translucent and the pork develops a deep brown crust all over.
- Once the ingredients are evenly cooked, pour in 1 cup of milk to enhance richness—water can be used if milk is unavailable.
- Add 2 tablespoons of yellow curry powder, 2 tablespoons of tomato spaghetti sauce, 1 tablespoon of tonkatsu sauce, and 1 tablespoon of red pepper flakes for a spicy hue.
- Simmer on low heat, stirring continuously to prevent clumping, until the sauce reaches a thick, sticky consistency typical of Indian-style dry curry.
- Place warm white rice in a bowl, spoon a generous amount of curry beside it, and sprinkle with a pinch of parsley powder to finish.
- Sauté minced pork, diced onion, and minced garlic in a pan until golden and fragrant.
- Add 1 cup of milk, then toss in curry powder, tomato spaghetti sauce, tonkatsu sauce, and red pepper flakes.
- Simmer on medium-low heat, stirring constantly, until the sauce thickens. Serve over rice and sprinkle with parsley powder.
Cooking tips 💡
- The tangy acidity from store-bought tomato spaghetti sauce and the rich umami of tonkatsu sauce give this dish restaurant-quality flavor without needing solid curry blocks.
- Red pepper flakes balance the richness of the curry and milk; you can also add crushed pepper to taste for extra heat.
- Due to its thick, savory sauce, this curry works wonderfully not just with rice but also as a topping for boiled udon or pasta—perfect for mixing and enjoying as a unique side dish.
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