Curry Night

Curry Night

Despite endless experiments I have failed to find a recipe that beats a jar of Patak’s curry paste.  I do play around with the method though perhaps adding a chopped onion, a red pepper, a cubed and roasted aubergine, some par boiled potatoes or a few cubes of frozen spinach (not usually all in the same curry, unless there are lots of mouths to feed).  I make spiced coconut rice and chapatis to go with it.  The girls will tuck into the rice and chapati’s but have so far refused to entertain the idea of eating the curry – maybe one day soon.  Have a look at the recipes for cumin spiced chapatis and spiced coconut rice on these pages

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Spiced Coconut Rice

Spiced Coconut Rice (serves 4)
300 ml Basmati rice (measured in a pint jug)
300 ml coconut milk
150 ml water
25g butter
1 tsp cumin seeds
1 piece cinnamon stick
4 cloves
6 cardamom pods
1 bay leaf
1/2 – 1 tsp salt
Measure the rice in the measuring jug and rinse under running water several times until the water runs clear and then soak the rice in 500 mls water for 30 minutes.  Drain the rice into a sieve. Measure the coconut milk and water into the measuring jug.

Melt the butter into a medium sized pan, when it’s foaming add the spices and cook gently for a minute or so until they release their delicious smells. Add the rice and stir carefully until the rice is coated in the spicy butter.  Add the coconut milk and water mixture and the salt to taste. Stir once to make sure the rice is all covered.  Bring to the boil. Cover the pan tightly with foil. Turn the heat to low and cook the rice for 25 mins.  Remove from the heat and take off the foil and cover with a clean tea cloth and leave to stand for 5 mins before serving.

Tip: If you would prefer to make this without the coconut milk just omit and use 45o ml of water.  It is just as delicious.

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