Caspian Spiced Curry with Fragrant Rice

Ingredients

This Caspian adaptation of the Indian Dhaba curry incorporates the unique flavors and spices of the Caspian region. While the original Indian Dhaba curry is known for its bold and fiery flavors, the Caspian version focuses on a more delicate and aromatic profile. The Caspian Spiced Curry incorporates spices such as cumin, coriander, and paprika, which are commonly used in Caspian cuisine. Additionally, the use of coconut milk in the curry adds a creamy and velvety texture, which is not typically found in the original Indian version. We alse have the original recipe for Dhaba curry, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) ginger, grated 1 tablespoon (15g) ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 400ml coconut milk 400ml coconut milk
• 400g protein of choice (chicken, tofu, etc.), cut into bite-sized pieces 400g protein of choice (chicken, tofu, etc.), cut into bite-sized pieces
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the fragrant rice: For the fragrant rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• A pinch of saffron threads A pinch of saffron threads
• 2 cardamom pods, lightly crushed 2 cardamom pods, lightly crushed

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened and translucent.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for an additional minute.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, and paprika. Add the spice mixture to the pan and cook for 1-2 minutes, stirring constantly to toast the spices.
4. 4.
   Pour in the coconut milk and stir well to combine. Bring the mixture to a simmer.
5. 5.
   Add the protein of choice to the pan and season with salt. Simmer for 15-20 minutes, or until the protein is cooked through and tender.
6. 6.
   While the curry is simmering, prepare the fragrant rice. Rinse the basmati rice under cold water until the water runs clear.
7. 7.
   In a separate pot, bring the water to a boil. Add the rinsed rice, saffron threads, and crushed cardamom pods. Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the rice is cooked and fluffy.
8. 8.
   Serve the Caspian Spiced Curry over the fragrant rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the rice for a more vibrant color and flavor.
• Basmati rice — Rinse the basmati rice under cold water until the water runs clear to remove excess starch and achieve fluffy rice.

Tips & Tricks

• For a spicier curry, add a pinch of cayenne pepper or chili flakes.
• Experiment with different proteins such as shrimp or lamb for a variation in flavors.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors.
• Serve the Caspian Spiced Curry with naan bread or pita for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Caspian Spiced Curry with Fragrant Rice in individual bowls, garnished with fresh cilantro. Accompany the dish with warm naan bread or pita for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes or slivered almonds over the curry. Serve the fragrant rice in a separate bowl alongside the curry for an elegant and visually appealing presentation.