Paul Carmichael's Curried Rice
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichaels excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr Carmichaels childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. Ive been messing with it ever since. Please note: Youll end up with more curry paste than youll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time it keeps well, or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichaels excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr Carmichaels childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. Ive been messing with it ever since. Please note: Youll end up with more curry paste than youll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time it keeps well, or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
- 3 tablespoons curry powder
- 1 1/2 teaspoons ground black pepper
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground white pepper
- 2 garlic cloves peeled and minced
- 2 teaspoons canola or other neutral oil
- 5 fresh curry leaves
- 2 shallots, peeled and diced
- 2 tablespoons soy sauce plus additional as needed
- 1 1/2 tablespoons oyster sauce plus additional as needed
- 1 to 2 habanero chiles seeded and minced
- 3 cups cooked white rice cooled
- 2 limes, 1 juiced and 1 quartered
- Carbohydrate 201.857205005046 g
- Cholesterol 188.786249995261 mg
- Fat 73.3267406244626 g
- Fiber 2.72415004973729 g
- Protein 18.2104968759672 g
- Saturated Fat 45.4995114366555 g
- Serving Size 1 1 recipe (804g)
- Sodium 759.692999997456 mg
- Sugar 199.133054955309 g
- Trans Fat 5.47532493760536 g
- Calories 1545 calories
Step-by-step
- Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute.
- Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
- Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute.
- Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
- Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes.
- Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
- To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste.
- Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
A Taste of Barbados: My Journey with Paul Carmichael's Curried Rice
The aroma alone transported me. Sitting at the counter of Momofuku Seiobo in Sydney, the scent of Paul Carmichael's Curried Rice, served alongside perfectly fried Australian crab, was an olfactory adventure. It wasn't just a side dish; it was a story, a whispered tale of Barbados, a vibrant island where culinary traditions from Africa, India, China, and Britain converge in a breathtaking symphony of flavors. The rice, fried in butter infused with the warm, earthy fragrance of curry powder, was punctuated by the fiery kiss of habanero and a salty depth provided by soy and oyster sauces. Each grain held a memory, a journey across continents, and it was utterly captivating.
The experience was more than just a meal; it was an awakening of the senses. The subtle sweetness of the rice contrasted beautifully with the assertive spiciness of the habanero, creating a balanced, harmonious explosion in my mouth. The creamy texture of the butter, enhanced by the savory notes of the sauces, rounded out the dish, offering a satisfying richness that lingered long after I finished eating. It was a taste of paradise, a culinary masterpiece that transcended simple ingredients to become something truly extraordinary.
I knew then and there I had to have the recipe. And I've been perfecting my version ever since. The process is a dance, a delicate balance between toasting spices until they release their full potential, carefully building layers of flavor with shallots, garlic and a medley of sauces. It's an exercise in patience, in letting the ingredients meld and mature, in understanding the subtle nuances of each component. The result is a side dish that can elevate any meal, from humble fried fish to a more extravagant feast.
This recipe is more than just a collection of ingredients and instructions; it's a portal to another time and place. Each step is a testament to culinary heritage, a tribute to the rich tapestry of influences that have shaped the dish and the man who created it. It’s a story whispered in the rustling of curry leaves, sung in the sizzle of butter, and shouted in the fiery kick of habanero. It's a story I'm delighted to share, hoping that it will bring a taste of Barbados to your own kitchen.
The extra curry paste, a byproduct of this culinary adventure, is a treasure in itself. I often find myself transforming it into other culinary wonders. Sometimes it's the base for a Caribbean-inspired sloppy joe, adding a surprising depth to the familiar ground meat. Other times, it's a secret weapon, elevating a humble bowl of instant ramen into something much more luxurious and flavorful. The possibilities are endless; its versatility is simply staggering. It's a testament to the magic that occurs when one embraces culinary creativity and improvisation.
Making this rice is an experience, a journey. It’s about taking the time to appreciate the quality of the ingredients, to savor the aromas that dance through the air during the cooking process, and to revel in the satisfaction of creating something truly special. It's about more than just following instructions; it's about letting your senses guide you, about embracing the improvisational spirit of the kitchen and allowing your culinary creativity to flourish. So, gather your ingredients, prepare your senses, and let the culinary magic begin. This isn't just a recipe; it's an invitation to a truly unforgettable culinary experience.
And while the initial encounter was at a high-end restaurant, the beauty of this dish lies in its accessibility. It’s a recipe that can be easily recreated at home, transforming a simple weeknight meal into something extraordinary. It’s a dish that can be shared with loved ones, bringing a taste of adventure and global culinary exploration to your own kitchen table. It's more than just food; it's a way to connect with different cultures and experiences, to expand your horizons, one flavorful bite at a time. So go ahead, try it. Let the flavors transport you. You might just discover your new favorite side dish.
