Method
Caramelise the onion
Cut the onion into half-moon slices. Fry in oil over medium heat for 8–10 minutes until soft and lightly golden. Don't skip this — the sweetness from the onion is the foundation of the curry's flavour.
Brown the meat
Add the meat in large chunks and stir-fry until the surface is fully sealed and coloured.
Add vegetables and water
Add the potato and carrot in rough chunks. Pour in 500ml water and bring to a boil, skimming off any foam.
Reduce to low heat and simmer for 15–20 minutes until a chopstick goes through the potato easily.
Melt in the curry roux
Turn off the heat, then add the curry cubes and stir until completely dissolved. Always turn off the heat first — adding roux to a boiling pot causes it to stick and burn on the bottom.
Stir in the ketchup if using.
Thicken and finish
Turn the heat back to low and cook for 5 more minutes, stirring constantly until the curry thickens. Stir in the butter just before serving for extra richness.
Serve over steamed rice.
Key Tips
- Cook the onions properly — they provide the sweetness that balances the spice; skipping this makes the curry taste flat or bitter
- Always turn off the heat before adding the roux cubes
- Keep the potato pieces large so they hold their shape during simmering
- The roux already contains salt — taste before adding any extra
Variations
- Vegetable curry: omit the meat, add aubergine, mushrooms, or tofu
- Richer: replace half the water with coconut milk
- Spicier: mix in half a medium-heat roux cube