CURRIED RICE
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael's excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael's childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I've been messing with it ever since. Please note: You'll end up with more curry paste than you'll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
Provided by Sam Sifton
Categories grains and rice, side dish
Time 30m
Yield 2 to 4 servings, plus additional curry paste
Number Of Ingredients 14
Steps:
- Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
- Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
- Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
- To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
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Joanna Daley
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Cris Byot
[email protected]I don't like raisins in my rice, so I substituted them with dried cranberries. It was a nice twist on the classic recipe.
1 Syr
[email protected]This recipe is too complicated for me. I prefer simpler dishes that don't require a lot of ingredients.
Ashecka Mason
[email protected]I followed the recipe exactly but my dish didn't turn out as good as the picture. It was still edible, but not as flavorful as I expected.
mdemon mahaud
[email protected]I was disappointed with this recipe. The flavors were bland and the rice was overcooked.
Raven Fulton
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it. I'll definitely make it again, but I'll use less curry powder next time.
Laki Akter
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were amazing. My family loved it!
Nomfundo Madube
[email protected]I'm always looking for new ways to use up leftover rice, and this recipe is perfect. It's quick, easy, and delicious.
RAMESH Madanashatti
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavors.
Umar H.kawari
[email protected]I've never had curried rice before, but this recipe made me a fan. It's so flavorful and easy to make.
Amanullah Hashmi
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Bodunrin Owoade
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
zach kon
[email protected]I'm not a huge fan of curry, but this dish was still really good. The flavors were mild and well-balanced.
AnyNax
[email protected]This curried rice is the perfect comfort food. It's warm, hearty, and satisfying. I love serving it on a cold winter night.
Neo Mabalane
[email protected]I love that this recipe is so versatile. I've made it with different types of rice, vegetables, and even proteins. It always turns out delicious.
Deromak Film Productions
[email protected]This dish is a great way to use up leftover rice. I always have a container of cooked rice in my fridge, so this recipe is a lifesaver on those busy weeknights.
story animation time
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of raisins, but I'm so glad I did! The raisins added a subtle sweetness that complemented the curry perfectly.
Mir Simul015
[email protected]I've tried many curried rice recipes, but this one definitely takes the cake. It's so easy to make, yet it tastes like it came from a high-end restaurant.
Amjad Quraishi
[email protected]This curried rice dish was an absolute delight! The flavors were perfectly balanced, with just the right amount of heat. I especially loved the addition of raisins and cashews, which added a nice touch of sweetness and crunch.