印度咖喱味的日本curry eat with roti wrap

印度咖喱味的日本curry
eat with roti wrap

Roti:
3 cup flour, 1/2 cup water, 2 spoons olive oil, 1 egg, 1/2 spoon sugar, 1/2 spoon salt, mixed, shaped into dough and keep in room temp. for 30 min. covered with plastic wraps.

after the curry is cooked, shaped the dough in small ping pong sized ball shape and then flatten it with rolling pin to make roti pancake by heating it in preheated pan (medium/high heat, no oil is needed but brush the roti with butter oil on one side at least)

Curry:
1/4 of carrots diced, 1 potato diced, 1/2 of bell pepper, 1 onion sliced in strips, 1 tomato thinly sliced in strips, 5 cloves of garlic diced, thumb sized ginger crushed.

use 5 spoons of olive oil to cook the onion slices till soften, then add in the diced carrots and potatoes, stir fry then add in the garlic/ginger secret ingredients and stir fry for 15 sec. then added the pork belly meat (diced too), add 1/2 spoon of salt, cook for about 2 min. until the meat is cooked then add diced green bell pepper and cook for another 1 min.

add 3 cups of hot water and 6 spoons of curry powder, mix well in a bowl first, and then  cook for another 2 min. add the tomato's and then let them all cook till the carrot/potatoes are ready.

add 6 spoons of whipping cream and then turn off the heat.