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Native Curry Rice - How to make Native Rice with Curry

So i was thinking of upgrading the popular native rice to give it a different flavor than regular and voila! Curry leaf was there to do the magic. It's not everyday you see recipes with curry leaf so this is definitely a must try. The aroma and taste it leaves your taste buds with is just out of this world. The idea to prepare this dish came after i got a free shopping voucher from JUMIA. Here's what happened. 
So I got a shopping voucher from @JumiaNigeria to do some shopping for easter and my excitement got the best of me. At first, I thought about getting one really nice barbecue grill I saw on their site but I decided to go for groceries first (you know, babe must chop 😁). Picked the ingredients for making Native curry rice which the whole family enjoyed and now I'm currently thinking of my next purchase...hehehe!! 

P.S : Do you know you can shop for all these ingredients, kitchen appliances and so much more via the link in description above?
Hurry now and get 10% off your purchase during the #jumiaeastersale by using my voucher code (EASTERb7e4) to shop. . Here are a few things to note:
1) The voucher can be used only ONCE by a person.
2) The voucher is valid on the APP only
3) The voucher is open to all categories EXCEPT mobile phones and groceries. . .

Without further ado, here's how it's Prepared.

Native Curry Rice
4.5/5 Based on 3Reviews

• 2 cups rice
•10 medium sized plum tomatoes
• 10 medium sized fresh pepper "scotch bonnet"

•  ½ cup locust beans (Iru)
• 1 medium sized onion

• smoked cow hide (kponmo/kanda)
•1 medium sized dried cat fish
• 3 medium sized smoked fish

½ cup crayfish powder
• 1 bunch curry leaves

• 2 seasoning cubes
• salt to taste

View the steps Below

Calories per serving: 0 (N/A)
Fat per serving: 0 (N/A)

Step 1: Rinse the tomato, pepper and onion thoroughly then place in a blender and grind till smooth. Pour the blend into a pot and cook for about 10 minutes to remove the sour taste. Set this aside. 

Step 2: In an empty pot, pour in the palm oil and leave to heat up for 3 minutes. Pour in the blend (In step 1 above) and the fermented locust beans. Stir fry for 5 minutes. Add the de-boned fish, ponmo, seasoning and water. Leave to cook for 5 minutes. 

Step 3: Gently pour in the rinsed rice, Crayfish and some curry leaves. Leave to cook till the rice softens and the water is almost dried up in the pot.

Step 4: Add the remaining curry leaves, cover the pot and leave to cook further till all the water dries up. Serve!

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