We all gotta eat right? Except for that, I have virtually no excuse for posting the following on a skeptic’s forum, except perhaps that I had some doubts that the formula would work at all.
Overdrive curry – Paella goes Asian
This is a curry under an hour. The use of rice and the small particle size of the ingredients , allow the flavor to mature quickly. Short of a tendency to burn, of which you must be watchful, I think you’ll find it a delightful single-saucepan dish.
2 Tablespoons sunflower oil
About 400 - 500g lean stir fry beef strips
In a 3-5L deep wall saucepan, fry the beef strips in the oil till brown or very slightly charred.
1 Medium sized onion, finely chopped
1 teaspoon strong or medium curry powder
Reduce the heat a little and add the onions and curry powder, stirring briskly. Fry the threesome for a minute or so, taking care not to char the onion.
50 ml Brown vinegar
1 cup of rice
Some water
Remove the pot from the heat. Carefully add the vinegar, and the rice. Cover with water, and return to boil. Allow to boil for a while, stirring often.
Half a packet of instant tomato soup powder
2 Tablespoons chutney or apricot jam
When the rice appears almost done, add the tomato soup powder and chutney while stirring. Immediately reduce the temperature because the sugar will increase the tendency to burn. Stir continuously, and add water as required, until the pot settles into a lazy simmer.
Half cover the pot and allow the rice to fully cook by simmering at a low temperature.
When done, you can now dolly up or fine tune the curry by adding black pepper, some cream, sugar or salt to taste, or your secret spice.
Serve hot with sliced banana and coconut, cucumber – you know – the usual.
Do you have a fast and easy favourite? Let’s try it out!
Mintaka
