Curried Rice with Smoked Oysters
Curried rice, smoked oysters and a tangy dressing give Jeannie’s recipe a wonderfully retro savoury flavour. Contributed to the Tully Family Cookbook, this dish combines freshly cooked rice with vinegar, oil, lemon juice, garlic, sugar and curry powder, then finishes it with smoked oysters, green capsicum, sultanas and spring onions. It feels like the sort of practical entertaining recipe that could sit happily on a buffet table, picnic spread or casual barbecue lunch. The mix of curry, seafood and sweetness makes it distinctive, memorable and very much of its family cookbook era.
Curried Rice with Smoked Oysters
6
servings10
minutes15
minutes123
kcalCurried Rice with Smoked Oysters is a retro savoury rice dish with curry dressing, smoked oysters, capsicum, sultanas and spring onions.
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Ingredients
0.33 cup 1/3 cup white vinegar
0.5 cup 1/2 cup neutral oil
2 teaspoons 2 tsp lemon juice
1 1 garlic clove, crushed
2 teaspoons 2 tsp sugar
1 teaspoon 1 tsp curry powder
2 cups 2 cup freshly cooked rice
2 2 cans smoked oysters, drained
1 1 green capsicum
1 tablespoon 1 tbsp sultanas
1 tablespoon 1 tbsp chopped spring onions or shallots
Salt and pepper, to taste
Equipment
Measuring SpoonsAccurate spoon measures help keep small ingredients consistent.
Directions
- Cook the rice until tender in a small saucepan, then keep warm.
- Combine the vinegar, oil, lemon juice, garlic, sugar and curry powder in a large bowl.
- Season the dressing with salt and pepper to taste.
- Add the freshly cooked rice and toss gently until well coated in the dressing.
- Add the drained smoked oysters, chop and add the green capsicum, sultanas and spring onions or shallots.
- Toss gently to combine without breaking up the oysters too much.
- Serve warm or at room temperature.
Kitchen Notes
- The original recipe does not specify the type of vinegar, so white vinegar has been used as a practical neutral option. Use freshly cooked rice while still warm so it absorbs the dressing. Drain the smoked oysters well before adding them to the rice.
- Contains seafood.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 6
- Calories: 123kcal
- Fat: 4g
- Saturated Fat: 0.3g
- Sodium: 196mg
- Potassium: 84mg
- Carbohydrates: 19.6g
- Fiber: 0.8g
- Sugar: 3.4g
- Protein: 1.8g
- Vitamin A: 4.3mcg
- Vitamin C: 17.1mg
- Calcium: 13mg
- Vitamin E: 0.8mg
- Vitamin K: 6.6mcg
- Niacin: 0.4mg
- Vitamin B6: 0.1mg
- Folate: 5.2mcg
- Pantothenic Acid: 0.2mg
- Phosphorus: 33mg
- Magnesium: 11mg
- Selenium: 4.3mcg
- Copper: 0.1mg
- Manganese: 0.3mg
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Original Cookbook Recipe
CURRIED RICE WITH SMOKED OYSTERS
Form a dressing with 1 third cup vinegar, half cup oil, 1 dessertsplemon juice, 1 crushed clove garlic, 1 dessertsp sugar and 1 teasp curry powder. Season to taste. Toss with 2 cups freshly cooked rice and add 2 cans drained smoked oysters, 1 chopped green pepper, 1 tablesp sultanas and 1 tablesp chopped spring onions or shallots.
