Curry Rice

Curry Rice

Can be made with either Prawns / Chicken / Fish / Mutton / Vegetables / Paneer

On special occasions my favourite Curry rice is made in its full form. For non veg use either chicken or mutton or prawns or fish. For veg use either vegetables of potatoes or paneer.

  • Level

  • Servings

  • Curry Paste Ingredients
  • Poppy Seeds
  • White Sesame Seeds
  • Whole red chillies (deseeded and chopped) (If you like spicy do not deseed and increase the number of chillies)
  • Chana (ready to eat not the ones that need boiling)
  • Groundnuts (ready to eat not the ones that need boiling)
  • Cashewnuts
  • Other ingredients
  • 5 medium tomatoes
  • Curry leaves
  • Garlic - finely chopped
  • Powder Garam Masala
  • Oil
  • Cooked prawns or chicken or mutton or fish or potatoes or paneer or vegetables
  • Kokum
  • Coconut milk powder
  • Salt
  • Salad Ingredients
  • Tomatoes
  • Coriander
  • Salt
  • Onions finely chopped
  • 3 Medium limes cut into 4 pieces
  • Rice Ingredients
  • 300 gms basmati rice
  • 2 tablespoons oil
  • 1 tablespoon Salt as per requirement
  • Water as per requirement
  • Preparation in Advance
  • Soak Kokum in boiling water & keep aside in a container.
  • Soak Coconut milk powder in water & keep aside in a container.
  • Clean wash & boil prawns in salted water & keep aside in a container.
  • Save the salted water don't throw it away.
  • Take whole red chilies break them into pieces and remove their seeds & keep aside in a container.
  • Roast the curry paste ingredients on low flame. Cool and dry the ingredients. After that grind them into a fine powder & keep aside in a container.
  • Boil basmati rice & keep it aside in a container.


    Preparation of Rice
    Put rice in the rice cooker with water and salt. Water should be above the rice submerging the rice.
    If cooking rice in non stick pan then water should be double the quantity of rice.
    If in a rice cooker once steam comes out of the cooker cook on lowest flame setting till rice is done or for 5 minutes more.
    If in a non stick pan once the water starts to boil put the flame on lowest flame setting shut the lid and cook till the rice is done or till water dries off.
    Preparation of Salad
    Chop finely all the Salad ingredients (except coriander).
    Mix a bit of salt & keep it aside for a few minutes.
    Just before serving add finely chopped coriander mix it well with the salad.
    Just before serving add Lime wedges but on the side not on top of the salad as the lime wedges will get soggy.
    Preparation of curry
    Cut the tomatoes into medium pieces put into the grinder alongwith garlic and some curry leaves powder garam masala and grind it in a smooth powder.
    Add the above dry ground masala powder with some water until its a fine paste.
    Take a non stic pot, pour oil alongwith the ground masala paste and stir fry it on a very slow flame, stirring it all the time till the paste leaves the sides of the pan and looks fried properly.
    Add prawns or chicken or muitton or fish water if non veg or plain water if veg and cook on slow flame for sometime.
    Strain the boiled kokum water and add it to the fried curry masala.
    Pour in soaked coconut milk powder and if necessary add some more prawns or chicken or muitton or fish water if non veg or plain water if veg to achieve the consistency of the curry you desire.
    Then add the cooked prawns or fish or chicken or mutton or potatoes or paneer or vegetables and cook it further for sometime stirring it till it boils.
    Taste if salt is right if not add more salt according to the taste and cook it further till the salt is cooked thoroughly and dissolved.
    Serve it with plain white basmati rice, salad and lime wedges.
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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