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Pork Keema Curry

I've been making this dish for years and I receive requests to make it over and over from my family and friends. There are a few "secret" ingredients to make this dish taste so delicious although it's a simple recipe. They are ketchup, Japanese black vinegar, and Japanese fish sauce. This curry is perfect with donabe Turmeric Rice and eggs (they are both cooked in Kamado-san at the same time), or plain rice.


Soup & Stew Donabe, Miso-shiru Nabe (large)




    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons butter
    • 1 large onion, minced
    • Sea salt to taste
    • 1 1/2 teaspoons cumin seeds
    • 1 pound and 12 oz (800 g) ground pork
    • 2 cloves garlic, grated
    • 2 tablespoons grated ginger
    • 2 tablespoons curry powder
    • 1 1/2 teaspoons paprika
    • 1 small carrot (about 3 oz/ 100 g), cut into brunoise (small dice)
    • 2 bay leaves
    • 1 1/2 cups (360 ml) chicken stock or vegetable stock
    • 1/4 cup (60 ml) ketchup
    • 4 oz (120 g) English peas
    • 2 teaspoons Japanese black vinegar (can substitute with rice vinegar)
    • 2 teaspoons ayu fish sauce (can substitute with additional soy sauce)
    • 1 1/2 teaspoons garam masala
    • Freshly ground black pepper to taste


      1. Heat the olive oil and butter in Miso-shiru Nabe over medium-low heat. Add the onions and a good pinch of salt. Sauté for 20 - 25 minutes or until the onions are lightly browned. Meanwhile, cover with lid when cooking, and stir sometimes to make sure the bottom is not burned.
      2. Add the cumin seeds and sauté for additional minute or so.
      3. Increase the heat to medium-high, and add the ground pork and sauté until it’s almost cooked through.
      4. Add the garlic and ginger, followed by the curry powder and paprika. Stir well until fragrant, about 1 minute. Add the carrot and stir.
      5. Add the bay leaves, stock and ketchup. Bring to a boil and reduce the heat to simmer. Skim as necessary.
      6. Line the surface with a piece of parchment paper. Cover with lid. Simmer for 10 - 15 minutes.
      7. Add the peas and simmer for another 3 minutes.
      8. Add the vinegar, ayu fish sauce, and garam masala. Adjust the seasoning with salt and pepper, if necessary.
      9. Turn off the heat and let it rest for 5 - 10 minutes. Serve hot.

      This curry is great with turmeric rice and boiled egg!

            About the measurements used in our recipes

            For rice measurement, traditional Japanese rice measurement is used.
            • 1 rice-cup = 3/4 US cup = 180 ml
            Other conversions (US to metric measures)
            • 1 cup = 240 ml1
            • 1 inch (1") = 2.5 cm
            • 1 ounce (1 oz) = 30 ml