A vegetarian dish from exotic flavor: the rice with curry has a spicy aroma, slightly spicy. Easy and fast to prepare, this version comes from Sri Lanka, where it is considered a “savory” recipe.
- 300 g of basmati rice
- 1 ripe tomato
- 1 large onion
- 2 cloves of garlic
- 2 cm of fresh ginger
- 3-4 cloves
- 3-4 cardamom capsules
- 1/2 teaspoon of turmeric
- 3 bay leaves (or 3 curry leaves)
- 1 cm of cinnamon
- 1 tablespoon of curry
- 1/2 teaspoon of chili powder
- 150 ml of coconut milk
- 4 tablespoons of coconut (or olive) oil
How to prepare: Curry rice
The rice with curry it’s a ethnic recipe of Asian origin which can be declined in many variations, depending on the origin.
The version that we present comes from Sri Lanka: the lady prepared it with us Pyoni Croos Warnakulasooriya, originally from Wennappuwa not far from the capital Colombo, and who has lived in Italy for 15 years. This dish in your country can be considered as one dinner-saving recipe, using the few ingredients that you usually have at home.
In fact, in the pantries of Sri Lankan kitchens, there is never a shortage of coconut milk, the rice and the spices, which we find at the basis of this recipe. A clarification on rice: the variety to be used would be the Keeri Samba, a very common type in India and Sri Lanka, with elongated, thin and very aromatic beans. As a matter of availability we used the basmati rice, with which it can be replaced without invalidating the recipe, as they have more or less the same characteristics.
Similar speech regarding thecoconut oil: if you can’t find it, use the olive one, even if in this case the aroma is different. For the curry leaves, you can replace them with those of Laurel.
This rice with curry it is not difficult to prepare: it only requires a little attention in the two preparations, that of rice tout-court and that of the seasoning.
OTHER RECIPES FROM SRI LANKA: Chicken with curry; Basmati rice with vegetables and prawns; Dahl of lentils; Curry potatoes and coconut milk; Spicy potatoes
Medium Run Preparation Time 10 min Cooking Time 30 min – 35 min Servings 4 – 6
How to prepare: Curry rice
To prepare the curry rice, place 2 tablespoons of coconut oil, the lightly crushed cardamom capsules, the cloves in a high-sided pan and allow to flavor for a few moments. Then add the curcurma and bay leaves. Stir quickly and add the basmati rice, stirring again so that the grains absorb the seasoning.
Cover flush with water, add a pinch of salt and cook with the lid on: it will take about 8-9 minutes from the moment of boiling. In the meantime, cut the onion and tomato into rather coarse pieces, crush (or finely chop) the garlic cloves and the piece of ginger, after having peeled them.
In another pan (the same size as the previous one since it will have to contain the cooked rice) put another two tablespoons of coconut oil, the crushed garlic and ginger, cinnamon, onion, curry and turmeric. Let it fry for 2-3 minutes then add the tomato, season with salt and cook for 5 minutes.
Pour in the coconut milk and mix. When the milk is hot, complete with the rice, stir and cook and cook for a few more minutes, until the coconut milk has been absorbed.
Transfer the curry rice to a serving dish and serve.