As this Blog is about "paint, create and communicate" I thought it was time to have a post about creating and communicating on one of my other favourite things - food, as I've covered the paint part a few times. So here is a dish I created that all my friends keep asking for the recipe - hence the communication part. This morning I prepared my curried rice and wrote the recipe down as I cooked.
Kath's Curried Rice
Each time I make this rice it's a little different. What goes into the rice always depends on the ingredients to hand at the time. The brands of curry powder and spices in my cupboard at the time also has an effect on flavour. So it took a conscious effort to write down amounts and ingredients as I tend to just throw in stuff by eye and I like to experiment. I would say it's a throw back to my days as an experimental chemist in the chemical industry, but if I had done that then there could have been a few disasters of the explosive kind!
Ingredients:2 tablespoons canola oil
2 medium onions chopped
2 tablespoons Madras curry powder
1 teaspoon ground coriander, 1teaspoon ground cumin,2 teaspoon cumin seeds, 1 teaspoon black mustard seeds, 1 teaspoon onion seeds
2 cups long grain rice
3 cups water
1 large carrot sliced into matchstick thin 1" lengths
2 teaspoons turmeric
1 cup frozen green beans in 1-2" lengths
1/2 cup frozen peas
1/2 yellow or orange pepper and 1/2 green pepper chopped
1/2 cup raisins
Some of the spices and vegetables used
In a large wok or skillet heat the oil gently and add the onions. Fry over medium heat, stirring, for about 4-5 minutes until turning golden.
Add the curry powder, cumin, coriander, cumin seeds, mustard seeds, and onion seeds stirring well for about 1 -2 minutes.
Add the rice mixing in well with the spices for another 2 minutes.
Add the water carefully and the turmeric. Bring to the boil, cover and simmer over low heat for about 10 minutes.
Remove the lid, add the green beans and peas. Recover and cook a further 5 minutes.
Remove lid again and add the peppers and raisins. Recover and cook another 10 - 15 minutes with lid on. Stir occasionally to mix ingredients well and prevent sticking.
Serve hot or cold. 8+ servings depending on appetite!
This makes a side dish great with meat or Quorn products(protein meat substitute), burgers and veggie burgers. It is an easy and tasty dish to take to suppers and BBQs.
Variations:It is good enough to eat on its own. Sometimes I leave out the carrot and I have added quartered slices of courgette (zucchini). Instead of raisins you can substitute sultanas (golden raisins) for all or half the raisins.
For a more substantial vegetarian dish leave out the peas and add a can or two of red kidney beans (drained and rinsed) with the green beans; or other favourite bean you have prepared.
Tasting todays "experiment" I felt I should have put in more curry powder. There are no hard or fast rules, sniff and taste as you go! You may find you want more curry powder, or a teaspoon of chilli powder to add a little extra heat. The amount of water used will vary according to the rice. Fresh green beans can be used or any other vegetable you fancy. I just happened to have frozen beans.
I would love to hear how your rice turns out or any variations on my recipe you try. Enjoy!
Kathy
