Madras rice

A recipe from
68K4.1 December 16th 2018
Madras rice
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For 4 people, you will need:


PreparationCookingStart to finish
8 min.20 min.28 min.

Step by step recipe

1Rinse 300 g 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.
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2Pour 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.
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3Use the same pan to fry the ham on both sides.

Set aside.
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4Still using the same pan, without washing it (to make the most of the cooking juices left), pour in 250 g liquid cream.

Bring to the boil while deglazing the bottom of the pan thoroughly, then add 1 tablespoon curry powder and mix well.
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5Add 400 g cooked rice and mix well...Madras rice : etape 25
6...then leave to reduce a little until the rice has absorbed most of the cream.Madras rice : etape 25
7Finish by adding the ham and aubergines.Madras rice : etape 25
8Serve without delay.Madras rice : etape 25


If you find the curry flavour a bit too strong for your liking, you can use turmeric on its own instead.
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June 21th 2024.