Curry and Rice

A curry unlike any other curry you would have tasted. Influenced by Indian curry, but mixed with some English stew texture, a rich favour filled curry!

How to make St Helena Curry and Rice

St Helena Curry & Rice

St Helena loves a good Curry. Learn how to make this unique Curry and Rice with this easy to follow recipe.

Course Main Course

Cuisine Saint, Saint Helena, Saint Helena Island, St Helena, St Helena Island

Author The Saint Cooks

Prep Time 20

Cook Time 40

Total Time 1

Servings 4 people

Ingredients

675 g Stewing/diced Beef (or Chicken/Goat/Lamb/Piece Bacon)
4 Potatoes (Chopped)
1 Onion (Chopped)
2 Carrots (Chopped)
2 tbsp Curry Powder (Medium)
1 Tomato (Chopped)
2 Rashers of Bacon (Finely Chopped)
1-2 tsp Cornflour
3 tbsp Cooking Oil
Tomato Sauce (or Tomato Ketchup)
Salt to Taste
1 cup Rice

Instructions

Heat the oil in a pan, and cook onion until translucent.
Add in the curry powder and a pinch of sugar to stop the curry powder from burning. Fry for a couple of minutes, on a low/medium heat. Be sure to stir.
Add in the chopped bacon and chopped tomatoes and stir for a couple of minutes.
Add the meat. Brown for a couple of minutes before adding enough water to cover the meat.
Add tomato sauce. Simmer for about 20 minutes until meat is half cooked. Be careful to adjust time depending on the amount of meat being used. Add more water if necessary.
Bring a pot of water to the boil. Once boiling, add the rice and cook for 15-20 minutes until done. Tip: Wash the rice before adding to boiling water for a furrier rice.
Add potatoes and carrots, simmer until both are cooked. Add more water if necessary.
Strain the rice. Put aside until ready for serving.
Using a cup, mix the cornflour with a little water to form a paste. Turn the curry down to a low heat and stir in the cornflour to thicken. Be sure to stir well, so cornflour doesn’t leave a floury taste. Season to taste with salt and pepper. And your curry is done!
Enjoy the curry together with the rice! Both of us do!

Notes

Can also make a Vegetable Curry. Follow the same steps, but ignore adding the meat in steps 4 and 5.

Memories about Curry and Rice

We wanta hear about and record your memories about this recipe. What happened when you made it. Did your mum make it with a special ingredient. Share it with us and celebrate St Helena food!

Memory from Emma-Jane Richards

It’s velvety, spicy, golden goodness is a staple in every Saint weekday meal weather is be chicken, fish or egg curry, you can’t go wrong with this wholesome delicious dish. And of course no Sunday Lunch is complete without the mandatory curry and rice on the same plate. A nice bit of curry gravy mixing with your roast is the best combination ever for a Sunday roast. I remember going to the Scotts camping grounds for their annual camp to visit my brother on the Sunday when the whole family would come together to share in roast pork, Roast veg and potatoes, carrots and string beans, and of course Beef curry and rice. Hmmm yummy. You can keep you Yorkshire Puddings and gravy on the side, you have not experienced a authentic St Helenian roast if you haven’t had beef or chicken curry as the side to your roasties.

Memory from Robin Richards

Curry and Rice is one of those dishes that I don’t have a clear early memory of. because it was always present at any occasion. A Sunday Roast wasn’t complete without some Curry, or at Christmas dinner. Depending on who was making it, you would have a clear idea if you were going to enjoy it that day or not. Each person would make it just the way they liked it. Some liked it dry – so you could really taste the spice. Others like it a bit more sloppy – so you have a nice bit of sauce. All ways of making it – delicious and enjoyable. It also meant that one person’s Curry was an event to look forward to.

My favourite way to have Curry, is a beef Curry, a little on the sloppy side (I like the extra sauce for the rice) with some egg. Mix in some cut up hard boiled eggs at the end – wonderfully tasty!.