CURRIED RICE
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.
- Add 1/2 deli roasted chicken for Chicken & Rice
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Jerry Scott
[email protected]This is a delicious and easy-to-make recipe. I highly recommend it!
Maste Clash
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Suwarna Nilanthi
[email protected]This recipe is a great way to use up leftover chicken or vegetables.
Hafez habibur Rahman
[email protected]I love the fact that this recipe is customizable. You can add or remove ingredients to suit your own taste.
Tamzidul Huq
[email protected]This is a great recipe to make ahead of time. It's perfect for busy weeknights.
Theodore Jackson
[email protected]I'm not a fan of curry, but I loved this recipe. The flavors are mild and the rice is cooked perfectly.
Purple Pie
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Harvey Singh
[email protected]I love the addition of raisins and cashews to this recipe. It adds a nice sweetness and crunch.
Sheheryar Ahmad
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Zain Haider
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover rice.
Mohd Shamshad
[email protected]This curried rice is the perfect side dish for any meal. It's flavorful and easy to make.
Khushal Toolsee
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Ifeanyichukwu Atuora
[email protected]I'm not a huge fan of curry, but this recipe changed my mind. The flavors are subtle and well-balanced.
karna pun
[email protected]This is my go-to recipe for curried rice. It's always a crowd-pleaser.
Ozzy Feijoo
[email protected]I love the simplicity of this recipe. It's easy to make and the results are always delicious.
Enrique Adame
[email protected]This curried rice was a hit with my family! The flavors were amazing and the rice was cooked perfectly. I will definitely be making this again.