The curry in my rice
There are several versions of rice cooked with turmeric and or curry powder that are Curry Rice. And then there are the Yellow Rice dishes that are particular to certain countries such as Indonesia’s Nasi Kuning – rice cooked with turmeric, coconut milk and lemongrass or kaffir lime leaves. There’s the Spanish version – Arroz Amarillo – that uses annatto (achiote) as the agent of flavour and colour to its Yellow Rice.
I was not deliberately looking to create anything special when I made my curry rice. The idea came, as many of my quick-meals ideas do, out of a need to make something quick and tasty. In the refrigerator, there was some curry paste left over from the previous week when I had cooked curry. And just like that, I decided that I was going to curry the rice.
I don’t know about you, but one of the things I really enjoy about eating curry is mixing the sauce/gravy with the rice and eating it. The meat, fish or shrimp in the curry is always put aside while I get my fill of the rice and sauce mixed together, more often than not with my fingers (smile). I eat the …..To continue reading, login or subscribe now.