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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Fritz Doeseb
[email protected]This recipe is a keeper! I'll definitely be making it again.
Nwanneka Aruoriwo
[email protected]I've been making this recipe for years and it's always a hit with my family and friends.
Gabriela singal
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Ras Pizzy
[email protected]I made this recipe in my rice cooker and it turned out perfectly.
Marilyn Austin
[email protected]This recipe is perfect for a quick and easy weeknight meal.
Agboola Elizabeth
[email protected]I'm a vegetarian, so I omitted the chicken from the recipe. The rice was still delicious.
Vanna Chadis
[email protected]I'm allergic to coconut milk, so I substituted it with almond milk. The rice turned out great!
JH unknown
[email protected]This recipe was a bit bland for my taste. I added some extra curry powder and it was much better.
Samson Ace
[email protected]I followed the recipe exactly and the rice turned out mushy. I'm not sure what I did wrong.
dead_beast e
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The rice was cooked perfectly and the flavors were well-balanced.
Nomkhosi Lingode
[email protected]I'm not a big fan of curry, but this recipe was really good. The curry flavor was mild and not overpowering.
Jan Roberts
[email protected]This was a great recipe! The rice was cooked perfectly and the curry flavor was delicious.
Rahul Chanda
[email protected]I've made this dish several times and it's always a hit. The curry flavor is perfect and the rice is always fluffy and delicious.
Adesola Noah
[email protected]This is my new favorite curried rice recipe. It's so easy to make and the results are amazing.
Joshua Coles
[email protected]I made this for a dinner party and everyone loved it. The flavors were well-balanced and the rice was cooked perfectly.
Asnath Kn
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of the coconut milk, which gave the dish a rich and creamy flavor.
Md Alim Saikat Printing Press
[email protected]I'm not usually a fan of curried dishes, but this one was really good. The curry flavor was mild and creamy, and the rice was cooked just right.
Koffi Edidu TOSSOU
[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.