Curried Rice
Updated Oct. 20, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½teaspoons ground black pepper
- ½teaspoon ground white pepper
- 3tablespoons curry powder
- 2teaspoons canola or other neutral oil
- 5fresh curry leaves
- 6tablespoons unsalted butter
- 2shallots, peeled and diced
- 2garlic cloves, peeled and minced
- 2tablespoons soy sauce, plus additional as needed
- 1½tablespoons oyster sauce, plus additional as needed
- 1tablespoon granulated sugar
- 1 to 2habanero chiles, seeded and minced
- 3cups cooked white rice, cooled
- 2limes, 1 juiced and 1 quartered
Nutritional analysis per serving (4 servings)
433 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 6 grams protein; 634 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1½ 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.
- Step 4
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.
- 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.
Private Notes
Comments
I Googled it: Some cooks use a combination of basil leaves and lime zest to replicate both the herbal and citrus notes in curry leaves. You can use the zest of a single lime to replace 8 curry leaves. Use the same amount of basil that your recipe indicates for curry leaves.
The “curry” powder of the Caribbean is bright yellow with turmeric and not very spicy. My favorite Jamaican brand includes only Tumeric, coriander, foenugreek, salt, cumin, allspice, pepper, and garlic. It’s pretty representative of the style.
Thanks for your note. I actually think the curry powder here is a feature not a bug. It's a Caribbean curry powder we're using, as Karolyn Schalk notes below (or above?), what I call murky and yellow, heavy on the turmeric. It's sometimes labeled "Jamaican" curry powder in stores, other times as "British-style."
The curry paste is incredible and is a huge flavor bomb. I used kaffir lime leaves because I had them on hand and added a dollop or two of Maesri red curry paste (probably not needed but why not?). This is a keeper.
The curry leaf plant has compound leaves of 8 -12 leaflets. So, which is used for the number in the recipe ?
What a wonderful recipe that is forgiving, as I am in a place where fresh peppers and curry leaves are not readily available. It was still delectable, easy, and delicious!
Advertisement