Madras rice

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 300 g egg-plant or aubergine
• 2 3 tablespoons olive oil
• 3 4 slices smoked ham
• 4 250 g liquid cream
• 5 1 tablespoon curry powder
• 6 400 g cooked rice
• Total weight: 1,130 grams

Times:

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

Step by step recipe

1	Rinse 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.
2	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.
3	Use the same pan to fry the ham on both sides. Set aside.
4	Still 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.
5	Add 400 g cooked rice and mix well...
6	...then leave to reduce a little until the rice has absorbed most of the cream.
7	Finish by adding the ham and aubergines.
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.

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