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Lovely jubbly
Story by Robin Richards, sharing his love for Curry & Rice
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!.
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