Spinach & minced meat curry

For ➍ 
450 g fresh spinach 
1 ts salt for cooking spinach 
1 tbs salad oil or olive oil 
300 g minced meat 
1 onion, finely chopped 
2 cloves garlic, finely chopped 
3-4 tbs curry powder 
1 red chilli, cut into small pieces 20 cl water 
1 ts salt for seasoning 
4 tbs ketchup 
2 tbs Tonkatsu sauce or 1 tbs Worcestershire sauce 
4 servings rice or naan 
4 boiled eggs (optional) 

Wash the spinach and drain the water. Boil plenty of hot water and add 1 ts salt. Put spinach in boiling water, submerge the spinach and boil for about 1 m. Immediately soak in cold water after boiling. When it cools, transfer it to a cutting board and cut it into 1 cm width. Then squeeze the spinach to drain excess water and set aside. (if you don’t cook curry immediately, keep it in the fridge until required). 
Heat 1 tbs of oil in a frying pan over medium heat, add chopped onions and garlic and fry. When they become soft, add minced meat and fry. When the color of the meat changes, lots of fluid and fat will come out. Absorb it with kitchen paper. Add curry powder and red chili and fry until the curry aroma comes out. Pour 20 cl of water and add salt, ketchup, tonkatsu (or Worcestershire) sauce. After boiling, cover and simmer over low heat for about 15 m. Take the lid off and cook for 5 m. 
Add spinach* to the curry and mix gently, and cook for 5 m. Serve with rice or naan. 

*Before adding spinach, if the curry is too watery, cook for an additional 5 m to reduce excess water. *About seasoning: at first, add less than the amount stated in the recipe, check the taste, and then add if it is not enough. 
-okawarishitene-