Avoid Adding Cold Water When Preparing a Wet Fry

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1. 500 grams of beef chopped into cubes.

2. One tea spoon of grated ginger.

3. Garlic

4. Two cups of warm water.

5. One large onion.

6. Four ripe tomatoes.

7. One tablespoon of Royco.

8. Half tablespoon of salt.

9. Handful chopped Dhania.


In Sufuria combine meat, salt, ginger, garlic and water. Boil and simmer on very low heat for 40 minutes to one hour until the meat is soft and most of the water has evaporated. Once the meat soft and there is still some water, remove the water from the meat and set it aside. In the same Sufuria, with the same meat, dry all the water or soup. Then add some oil, add the onions, chili and fry until onions start to brown slightly.

Add tomatoes stir and fry on low heat Sufuria covered for about 10 minutes or until tomatoes are soft, crushed and they have produced their own natural soup.

Add Royco and remaining seasoning, mix the remaining broth liquid and simmer on very low heat for about 20 minutes. The beaf is ready to serve when most of the liquid is evaporated. Make sure the whole beef is thick. Finish by adding the Dhania and serve.

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