Curried Rice with Smoked Oysters
Elevate your weeknight dinner game with this Curried Rice with Smoked Oysters—a bold and flavorful dish that combines aromatic basmati rice with exotic spices, tender smoky oysters, and vibrant vegetables. This one-pan wonder is infused with curry powder, turmeric, and cumin seeds for a warm, fragrant profile, while fresh ginger and garlic add a zesty kick. Sweet peas and a splash of lemon juice provide a burst of brightness, perfectly complementing the rich, briny smoked oysters. Ready in just 35 minutes, this quick and easy recipe is an ideal option for seafood lovers looking to try something unique and satisfying. Garnished with fresh cilantro, this dish is both visually stunning and packed with layers of complex flavor. Perfect as a standalone main or a side dish, this Curried Rice with Smoked Oysters is sure to impress!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 can (3 oz) Smoked oysters
- 1 small, diced Onion
- 2 cloves, minced Garlic
- 1 teaspoon, freshly grated Ginger
- 1 tablespoon Curry powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 2 tablespoons Vegetable oil
- 0.5 cup Frozen peas
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 0.25 teaspoon of salt. Lower the heat to a simmer, cover, and cook for 15 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and fluff with a fork.
While the rice cooks, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add the cumin seeds to the skillet and cook for 30 seconds until fragrant.
Stir in the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, cooking for another minute.
Mix in the curry powder and turmeric powder, stirring well to coat the onion mixture in spices.
Gently fold in the smoked oysters, including the oil from the can, and cook for 1-2 minutes to heat through while infusing the flavors.
Add the frozen peas to the skillet and cook for another 2 minutes until heated through.
Stir the cooked rice into the skillet, combining well with the spice mixture and oysters.
Sprinkle the dish with lemon juice, fresh cilantro, black pepper, and additional salt to taste.
Serve warm and enjoy your Curried Rice with Smoked Oysters.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3556 mg | 155% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.5 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 843 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
