Curried Rice with Smoked Oysters
Curried rice, smoked oysters and a tangy dressing give Jeannie Taylor’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
Course: SidesCuisine: AustralianDifficulty: Easy6
servings10
minutes15
minutes290
kcalCurried Rice with Smoked Oysters is a retro savoury rice dish with curry dressing, smoked oysters, capsicum, sultanas and spring onions.
Ingredients
⅓ cup white vinegar
½ cup neutral oil
2 teaspoons lemon juice
1 garlic clove, crushed
2 teaspoons sugar
1 teaspoon curry powder
Salt and pepper, to taste
2 cups freshly cooked rice
2 cans smoked oysters, drained
1 green capsicum, chopped
1 tablespoon sultanas
1 tablespoon chopped spring onions or shallots
Directions
- Cook the rice until tender, 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, chopped 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.
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 currypowder. Season to taste. Toss with 2 cups freshly cooked rice and add 2cans drained smoked oysters, 1 chopped green pepper, 1 tablesp sultanas and 1 tablesp chopped spring onions or shallots.