CURRY RICE BOWL RECIPES

Name: Crispy Rice
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4 to 6 servings
Ingredients: Kosher salt; 1 1/2 cups basmati riceu00A0; 2 tablespoons plain yogurtu00A0; 1 tablespoon butter, melted, plus 1 tablespoonu00A0; 1 tablespoon vegetable oilu00A0; 1 tablespoon finely chopped flat-leaf parsleyu00A0; 1/2 teaspoon sumac, optionalu00A0

CRISPY RICE RECIPE | AYESHA CURRY | FOOD NETWORK

Crispy Rice Recipe | Ayesha Curry | Food Network image

Provided by Ayesha Curry

Categories side-dish

Total Time 1 hours 20 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

Kosher salt
1 1/2 cups basmati rice
2 tablespoons plain yogurt
1 tablespoon butter, melted, plus 1 tablespoon
1 tablespoon vegetable oil
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon sumac, optional

Steps:

Bring a large pot of well-salted water to a boil.
Place the rice in a large bowl, rinse with cold water and drain in a colander until the water runs totally clear. Drain well.
Add the rice to the pot and boil until the grains are soft on the outside but still hard at the center, about 6 minutes. Drain the rice and rinse under cold water.
Measure out 1 1/4 cups of the parcooked rice and transfer to a bowl; stir in the yogurt, the 1 tablespoon melted butter and 1/4 teaspoon salt.
Melt the oil and the remaining 1 tablespoon butter together over medium-low heat in a 2- to 3-quart nonstick pot with a tight-fitting lid. Add the yogurt rice and spread it evenly to cover the bottom of the pot. Add the remaining rice, mounding it into a pyramid shape. Insert the handle of a wooden spoon into the mound 3 or 4 times to make vents for steam to escape. Increase the heat to medium-high and cook until the rice starts to steam, about 2 minutes. Reduce the heat to medium-low and cover the pot, first with a clean towel and then with a lid. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes.
Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately.

CURRY RECIPES | BBC GOOD FOOD

Curry recipes | BBC Good Food image

Rustle up a spicy supper using fish, vegetables or meat and a blend of rich flavours.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
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1. To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
2. Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
3. Peel the lime zest, then finely chop the rind and pound with the chillies.
4. Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
5. Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
6. Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
7. To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
8. Roughly chop the meat into 4cm chunks.
9. Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
10. Tip in the beef, peanuts and coconut milk, and bring to the boil.
11. Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
12. Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
13. For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
14. For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
15. Cook the rice according to the packet instructions.
16. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
17. Scatter the crispy shallots over the rice and serve with the curry and salad.

See details

CRISPY RICE RECIPE | AYESHA CURRY | FOOD NETWORK

From foodnetwork.com
Reviews 3.5
Total Time 1 hours 20 minutes
Category side-dish

Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately.

See details

CURRY RECIPES | BBC GOOD FOOD

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1. To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
2. Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
3. Peel the lime zest, then finely chop the rind and pound with the chillies.
4. Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
5. Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
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8. Roughly chop the meat into 4cm chunks.
9. Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
10. Tip in the beef, peanuts and coconut milk, and bring to the boil.
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15. Cook the rice according to the packet instructions.
16. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
17. Scatter the crispy shallots over the rice and serve with the curry and salad.

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