1,423 easy and fully explained recipes, with 33,930 photos and 78 videos

Madras rice

Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.

67K 7 4.1

Last modified on: December 16^th 2018

Keywords for this recipe:

For 4 people, you will need:

1 10.6 oz egg-plant or aubergine
2 3 tablespoons olive oil
3 4 slices smoked ham
4 8.8 oz liquid cream
5 1 tablespoon curry powder
6 1 lb + 6.5 oz cooked rice

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
8 min.	20 min.	28 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Rinse 10.6 oz egg-plant or aubergine and cut into fairly thick slices.

As you can see in the photo, I am using the delicious, long, purple aubergines that are sometimes available. I find them more interesting than the usual dark variety.

Stage 2 - 8 min.

Pour 3 tablespoons olive oil into a large frying pan on high heat. When really hot, add the sliced aubergines.

Brown on both sides, then salt and pepper at the end of cooking.

Set aside.

Stage 3 - 2 min.

Use the same pan to fry the ham on both sides.

Set aside.

Stage 4 - 5 min.

Still using the same pan, without washing it (to make the most of the cooking juices left), pour in 8.8 oz liquid cream.

Bring to the boil while deglazing the bottom of the pan thoroughly, then add 1 tablespoon curry powder and mix well.

Stage 5 - 1 min.

Add 1 lb + 6.5 oz cooked rice and mix well...

Stage 6 - 5 min.

...then leave to reduce a little until the rice has absorbed most of the cream.

Stage 7 - 2 min.

Finish by adding the ham and aubergines.

Stage 8

Serve without delay.

Remarks

If you find the curry flavour a bit too strong for your liking, you can use turmeric on its own instead.

Keeping

A few days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,182 Kcal or 9,136 Kj	35 gr	59 gr	202 gr
109 %	13 %	6 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
193 Kcal or 808 Kj	3 gr	5 gr	18 gr
10 %	1 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
545 Kcal or 2,282 Kj	9 gr	15 gr	50 gr
27 %	3 %	1 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 5.46 €
Per person : 1.37 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Creamy rice with spinach, Rice and purple-sprouting broccoli salad, Baby broad beans and peas with rice and mascarpone , Creamy rice with green asparagus and sorrel , Seared tuna with lemon and lime, ... All
	Egg-plant or aubergine: You can check-out other recipes which use it, like for example: Cauliflower and purple eggplant with Greek pesto, Two-cheese vegetable gratin, Ratatouille, Ratatouille confite, Moussaka, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with vegetables , Rabbit civet "à la normande", Caramelized pear custard tart, Pistachio tiramisu, Langoustine gratin, ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Little vegetable omelettes, Eggs Benedict , Quail egg canapés, Dauphinoise potatoes with Serano ham, Tagliatelle and courgette spaghetti, carbonara style, ... All

Other recipes you may also like

Potimarron (chestnut pumpkin) "au gratin"

We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
256K 24 1 hour 35 min. February 21^th 2011

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
330K5 50 min. July 30^th 2021

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
406K 15 26 min. August 12^th 2018

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17^th 2023

Foie gras cured in salt

This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
552K5 2 days 16 hours 28 min. December 23^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.