MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Helena Curry & Rice
Categories: Potatoes, Vegetables, Pork, Curry
Yield: 2 Servings
1 1/2 lb (675 g) Stewing diced beef
- or chicken/goat/lamb/bacon
4 md (to 6) potatoes; chopped
- bite size
1 lg Onion; chopped
3 md Carrots; chopped bite size
1 tb (heaped) medium curry
- powder
1 md Tomato; chopped
2 c Rice (for 4 people)
2 sl Bacon; fine chopped
Tomato sauce
Salt
2 ts Cornflour
3 tb Oil
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 doesnΓÇÖt leave a floury taste. Season to taste
with salt and pepper. And your curry is done!
Enjoy the curry together with the rice!
Can also make a Vegetable Curry. Follow the same steps,
but ignore adding the meat
Serves about 4 people. Takes about 40-60 mins to make.
RECIPE FROM: http://www.saintcooks.com
Uncle Dirty Dave's Archives
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