Creamy tomato curry – pressure cooker
Persons
4
Ingredients
- 500g beef strips
- 4 garlic cloves - finely chopped
- 20g ginger - finely chopped
- 1/2 pepper (yellow, red or orange) - cut into chunks
- 1 tomato - cut into chunks
- 1 onion - cut into chunks
- 1 canned tomato - 400g
- 300ml water
- - seasoning A -
- 1/2 tbsp curry powder
- 1 1/2 tbsp soy sauce
- 1 tbsp strawbelly jam
- 1 tsp fine salt
- 2 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp corriander powder
- - seasoning B -
- 1/2 tbsp sweet paprika powder
- 2 tbsp heavy cream
- 50g mascarpone cheese
Instructions
- 1. In a pressure cooker, heat 1 tbsp oil, fry garlic and ginger until fragrant. Add onion and beef, continue stirring.
- 2. Add paprika and tomato and stir.
- 3. Add water and canned tomato, then close the pressure cooker and turn the heat to high. When the pressure builds up, turn the gaz down medium-low and time it for about 15 mins.
- 4. Remove the pressure cooker from the heat and let the pressure come down naturally, about 15 minutes.
- 5. Remove the cover, add the ingredient A into the pressure cooker pot and simmer it without the lid for about 10 mins.
- 6. Add the ingredient B and simmer for about 5 mins more.
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