Recipe for Curry Rice

Recipe for Curry Rice

1-cup uncooked Rice
1/2-teaspoon Salt
1-Potato, diced small
1-Carrot, diced small
1/2-teaspoon Salt (again)
S&B Golden Curry or the following spices:
2-Tablespoons Curry Powder
1/2-teaspoon Garam Masala
1/8-teaspoon Cayenne Red Pepper
1/8-teaspoon Ginger
1-lb Beef, diced small (other meat can be substituted)
1-Tablespoon Canola Oil
1-Onion, diced small

Add 1/2-teaspoon salt to 2-1/2-cups water and bring to a boil. Add rice, stir once, cover pot & lower to simmer for 20-minutes. In another pot, add 1/2-teaspoon salt to 3-cups water with carrots & potatoes. Bring to a boil, then lower to simmer for 10-minutes or until vegetables are tender. At this point, mix in S&B Golden Curry* (or make a double batch of the Basic Roux Recipe along with the curry spices). In a separate frying pan, saute onion & beef in canola oil until brown; about 3-minutes. Then, thoroughly combine meat mixture with vegetable curry & serve over warm rice.

CLICK HERE FOR A PRINTABLE COPY OF THIS Japanese Curry Rice Recipe

*S&B Curry contains 35 different roasted & aged spices that are packaged similar to a chocolate candy bar.

2-Tablespoons Fat (canola oil=curry)
2-Tablespoons Flour
1-cup liquid (beef bouillon=curry)
1/8-teaspoon salt
1/8-teaspoon black or white pepper

In a frying pan, heat fat. Add flour and cook for a minute until golden in color & to remove “raw flour” taste. Slowly add liquid, stirring constantly until thickened. Salt & pepper to taste. At this point, you may make many things with this recipe... including curry rice.