Take your curries to legendary status

When cooking curries take care not to burn the spices. Gingergirl says that you will know when the spices are ready to take off the heat once they begin to pop and smell nutty
Hello and welcome to all about food. This week is all about adding a little spice to your life…well. in to your food at least! With this chilly air I am drawn to warming spices for a little comfort. Even the plainest of foods can be transformed with a little experimenting; here’s something to get you started…

Hello and welcome to all about food. This week is all about adding a little spice to your life…well. in to your food at least! With this chilly air I am drawn to warming spices for a little comfort. Even the plainest of foods can be transformed with a little experimenting; here’s something to get you started…

Ask gingergirl

Dear gingergirl

I’m a big curry fan and regularly cook curries for my friends and family – I’ve gained a bit of reputation as the curry queen! While I have mastered the art of curry making my boil in the bag rice is rapidly becoming boring! I’d love to try a variation. Any suggestions?

Lorraine, Castletroy

Hi Lorraine,

I know exactly what you mean and I think that this rice recipe will definitely make your curries gain legend status!

Anything but boring rice!

340g long grained rice

2 onions finely sliced

1 tbsp sunflower oil

1 tsp turmeric

1 cinnamon stick

4 cardamom pods

1 ½ tsp cumin seeds

1 star anise

Large handful sultanas

Large handful cashew nuts

Bring a saucepan of well-salted water to the boil. Into the water put the turmeric, star anise and cinnamon. Pour the rice in on top and cook as per instructions (usually 10-15 minutes).

In a dry pan over a high heat, toss the cashew nuts until toasted and golden brown all over. Place to one side.

While the rice is cooking fry the onion in the oil over quite a high heat until they begin to brown quite nicely on the edges. Stir in the crushed cardamom pods and cumin seeds and fry briefly. Take care not to burn the spices – you will know when they are ready to take off the heat once they begin to pop and smell nutty.

Once the rice is cooked drain and rinse with a kettle of boiling water, this will prevent the rice from being too sticky. Toss into the pan with the onions and add the toasted nuts and the sultanas.

There is no need to remove the cinnamon, star anise etc. as it really adds to the appearance of the dish and is large enough not to pose any real choking hazards!

And finally…

While cinnamon sticks, cardamom pods, star anise etc. will be available in most supermarkets it is worth noting that these ingredients will be infinitely cheaper in many of the great Asian/Ethnic shops dotted around the city and county.

Contact gingergirl

www.gingergirl.ie

email: helen@gingergirl.ie

Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.

Letters to ‘gingergirl’ c/o The Limerick Leader, 54 O’Connell St. Limerick.

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