Curry rice had me thinking for a while....My wife made saffron rice a few times or what I would call turmeric rice and the colour was absolutely amazing. The sweet peppers added a festive look to this dish that had my eyes entertained, as well as my mouth.
By the way...
How was the coconut ice block? Did it take you down memory lane for just a while? You must have had wonderful memories. I did for just a while...smelling that mixed essence had me right back in Primary school :-).
My Signature Curry Rice
Today's recipe is a simple but delicious rice recipe that has really gotten my interest lately. It was out of necessity really, but it now has become another rice dish to add to our rotating repertoire of rice recipes at home. However, I am never satisfied. I'm always trying to push the envelope to explore, so I said to her, " Why not add some curry and geera to push the flavour a bit?"..... and so our version of curry rice was born....and the almonds? Well, that was used to give a different texture and add a bit of surprise to the normal and mundane expectations of a rice dish.
In the end my wild idea, together with my wife's, produced a rice recipe infused with colour, taste and textural nuances.... I like that. In the future I look forward to experimenting with texture a bit, there seems to be something here, but I'll do some research first to see what the cooking gurus have done over the years.
My Curry Rice Recipe
Note: Don't be shy to add your own spin to this dish....it's like a jazz tune waiting to be played.
1 cup rice, uncooked
½ small onion, diced
1 small red sweet pepper, finely diced
1 small green sweet pepper, finely diced
3 tsp. diced celery stalk
1 tbsp. butter
2 tbsp. oil
2 tsp. curry powder
1 tsp. turmeric powder
1 tsp. geera powder
25 almond nuts, chopped (optional)
¼ c. water
Water to boil rice
Salt to taste
Pepper to taste (optional)
Boil the rice and drain.
Toast the chopped almonds over medium - low heat for about 5 minutes.
Heat the oil and butter and add the curry, geera and turmeric. Cook for 2 minutes.
Add about ¼ cup of water...
Add the onion and garlic and cook for 2 minutes.
Add the sweet peppers and celery and cook for 1 minute....
Stir in the rice and evenly coat with the curry.
Add almonds and add salt and pepper to taste. Serve hot.
Time for some R & R. See you soon with more exotic recipes from Trinidad and Tobago. Also check out our cookbook.
Have a wonderful and flavourful Sunday evening, and perhaps you can try this curry rice recipe for a change.
- 1 cup rice uncooked
- ½ small onion diced
- 1 small red sweet pepper finely diced
- 1 small green sweet pepper finely diced
- 3 tsp. diced celery stalk
- 1 tbsp. butter
- 2 tbsp. olive oil
- 2 tsp. curry powder
- 1 tsp. turmeric powder
- 1 tsp. geera powder
- 25 almond nuts chopped (optional)
- ¼ c. water
- Water to boil rice
- Salt to taste
- Pepper to taste optional
- Boil the rice and drain.
- Toast the chopped almonds over medium - low heat for about 5 minutes.
- Heat the oil and butter and add the curry, geera and turmeric. Cook for 2 minutes.
- Add about ¼ cup of water, add the onion and garlic, and cook for 2 minutes.
- Add the sweet peppers and celery and cook for 1 minute.
- Stir in the rice and evenly coat with the curry. Add almonds and add salt and pepper to taste. Serve hot.
In your ingredients Garlic was not stated, but when making the recipe it asked to put the onion and garlic in, hence, I had to scramble to peel garlic and mince it while the curry was cooking. Other than that the meal was a hit. Thanks.
My bad, I'll have to update the recipe. But I am still glad it came out a hit 🙂
I wasn't sure if the rice had to cool then be added in the curry mixture