Pool of beans set with toasted bread

Heat ghee, then stir-fry the blended ingredients until wilted.

Mix the curry and coriander powder with some water to make a paste and put it to the pot. Sauté until the oil rises and spices are fragrant.

Add the minced meat and tomato, mixing until cooked through.

Drain and rinse the foul medammas from the can, grind coarsely with the baked beans in the tomato sauce. Pour it into the pot.

Season with AJI-NO-MOTO® and AJI-SHIO®.

Let the mixture simmer on low heat for about 10-15 minutes.

Garnish with all the accompaniment ingredients.

Serve hot with a fried or poached egg on top, accompanied by toast for dipping.

Fried Sardine Bread