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Lovely jubbly
Story by Emma-Jane Richards, sharing her love for Curry & Rice
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.
How to make Curry & 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.
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.
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Image: James Bay, St Helena Island