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| Rice Curry
Recipe posted by MaxJenius |
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| Ingredients | |
| Rice: 1/2 cup depending on preference. I suggest oriental rice. | Curry: 1 small pack (I recommend S&B curry) |
| Optional (but Recommended) Ingredients
Essentially stew ingredients. I like to vary this from batch to batch. I usually aim to fill the pot. |
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1 lb meat 2 large potatos (or 4-5 small ones) |
4-6 carrots 2-3 onions |
| Specialty Optional Ingredients
These ingredients I believe sets my curry apart from standard curry. |
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| 1 tbl spoon Rice Vinegar | 1 tbl spoon soy sauce |
| Important. The Vinegar must NOT be White Vinegar. You can subsititute it with Wine Vinegar, but I highly recommend Rice Vinegar. Again, you can vary the amount to your preference. | |
| Directions | |
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Start cooking rice. The really good rice takes longer to cook than the curry, so it's a good idea to start it first. Chop up your stew ingrediants and put it in the pot, fill it up with water, and let it cook. With the pressure cooker, give it 15 mins after the rocker starts to rock. A regular pot, cook until your ingrediants are soft. Add curry and stir while it simmers. Curry shouldn't be soupy. Add vinegar and soy sauce, until you are satisfied with the flavor. If you aren't too sure how much to use, just use a little bit. You can add it to your own plate later without overflavoring other peoples. Let simmer until rice is ready. Serve rice, then pour curry on the rice. |
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| Notes | |
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(serves about 2 people) I recommend a pressure cooker. A pressure cooker can cook this meal in 30 mins. |
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