Sunday, 11 October 2015

CURRY RICE - cooking just got faster

Hi guys, been a while. I am through with my exams and I have many posts piled up one of which is this. In this post I will be sharing my curry rice recipe.

It was that time of the semester when every second is really important and you really don’t want to give attention to anything else other than your books. Nonetheless the girl has got to eat, right? That was when I thought of making curry rice, honestly this takes little time to prepare and you don’t have to bother about making rounds of visit to the kitchen to put this spice or the other.


2 cups of rice

Curry powder

Dried thyme


4 scotch bonnet pepper (chopped)

Cayenne pepper

Knorr seasoning cubes

Vegetable (oil use and veg.oil of your choice)




Cooking time: 30 minutes



Get a clean pot and place on the cooker.

Pour some water in the pot (enough water to cook 2 cups of rice) and let it boil. While you wait for the water to boil rinse the rice about 3-5 times or until you are satisfied.

Pour the rinsed rice into the boiled water and add 2 cubes of knorr, 1 teaspoon of dried thyme, 1½ teaspoon of curry powder, salt, 3 – 5 tablespoon of vegetable oil, chopped pepper, ½ teaspoon of cayenne pepper.

Cover the pot and cook for 18 – 22 minutes.

If the rice is still a bit hard with little quantity of water in it; reduce the heat and cover the rice with a bag (leaving no space for escape of heat, this in CHE dictionary is called lagging J) then cover with the pot lid. Cook for few minutes and remove from heat when rice is soft.

Serve with protein of your choice and enjoy, I served mine with meat and iced tea.


Khajol’s tips: So I got home today and I ate some kote fish made by mum - it tasted extremely nice; I almost thought I was eating catfish. Mum shared the secret to the great taste which is lime. You can get the same fresh taste from your fish by washing it with lime.

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