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THE BEST CURRY RECIPE
Given to me by a Bengali friend Jaweed Rasa many years ago,… Read on
TOMATO CURRY WITH COCONUT RICE
Not being a vegetarian, I have a rather indelicate lack of faith in meatless main courses; I worry all too readily about whether I's going to be filling enough. I suppose this is habit, which in turn is largely cultural conditioning but, beyond that even, my fear is to do with balance: I need to feel sure that everything on the table provides a true marriage of tastes and textures; I can't abide the one-note meal. Here I'm happy: the acid brightness of the tomatoes is met with the sweetness of peas and the rich creaminess of the coconut rice, which is itself pricked with the sharpness of lime, while its carrara-whiteness is punctuated by the gritty blackness of the seeds (not there just to satisfy culinary egomania).
Recipe posted by Nigella
Ingredients
- for the curry:
- 2 x 15ml tablespoons cold-pressed rapeseed oil or regular olive oil
- 2 large onions (approx. 350g total), peeled and chopped
- 1 teaspoon sea salt flakes or 1⁄2 teaspoon pouring salt
- 4 cloves garlic, peeled and chopped
- 1kg cherry tomatoes
- halved 2 teaspoons turmeric
- 1 teaspoon English mustard powder
- 1 teaspoon hot chilli powder
- 1 teaspoon garam masala
- 200g frozen peas
- for the coconut rice:
- 1 x 15ml tablespoon garlic oil
- 4 spring onions, finely sliced
- 2 teaspoons nigella seeds or blackmustard seeds
- 300g Thai or basmati rice
- 1 x 400ml can coconut milk
- 600ml freshly boiled water
- 1 teaspoon sea salt flakes or 1⁄2teaspoon pouring salt
- juice 1 lime, or to taste
Method
Serves: 4
- For the curry:
- Heat the oil in a wide casserole or pan that comes with a lid, and add the chopped onions, sprinkling with salt, and stirring frequently as you cook them over a low to medium heat for about 7 minutes.
- Stir in the chopped garlic, then add the halved tomatoes, before stirring in the spices, and cook for 20 minutes with the lid on over a low heat.
- Cook the peas in another pan (in boiling salted water as usual), drain and add to the tomato curry for the last 5 minutes’ cooking time. By all means cook the peas directly in the tomato curry, but be prepared then to sacrifice both the vivid red of the tomatoes and the bright green of the peas.
- For the coconut rice:
- Warm the oil in a heavy-based pan that has a lid, add the spring onions and nigella seeds (or black mustard seeds) and cook for a minute or so, pushing this way and that with a wooden spoon.
- Stir in the rice, letting it get slicked with oil and thoroughly mixed with the black-dotted green shreds.
- Pour the coconut milk into a measuring jug and top up to the 1 litre mark with freshly boiled water, then add this to the rice, stirring it in with the salt.
- Bring to a boil, then turn the heat down to low and put on the lid. cook for 15 minutes, by which time the rice should be cooked and the liquid absorbed.
- Fluff up with a fork as you pour in the lime juice, and taste to see if you need either more salt or more lime.
Comments
This recipe is fantastic. I've made it countless times, even for guests coming over and all are surprised in the fact that you don't miss not having meat in this dish!!! The flavours explode in your mouth!!! A must try!
Posted by cheesy chef on 16th Jun 2011 at 15.15