Nige’s Tamarind Rice. Nige says that his Tamarind Rice will transport you to Sri Lanka. In this recipe you’ll be making rasam which is central to Nige’s cooking and ethos. Rasam is essentially an incredible spiced stock. When combined with an ingredient as unique as samba rice, it is the perfect example of how something simple like rice can seamlessly be transformed into the most surprisingly mouthwatering dish on Nige’s menu!
30 31 Tamarind Rice
READY TO EAT IN: 25 MINUTES (1 HOUR, IF CUTTING INTO DIAMOND SHAPES) SERVES: 4 - 6 VEGAN, GF
RICE COOKING YOUR RICE 1½ cups samba rice* (320gms) Wash & rinse your rice at least three times. Place your ¼ tsp ground turmeric* washed rice into a saucepan with a tight fitting lid or 5 cardamom pods* your rice cooker insert. Put your index finger on top 1 pinch salt of the rice & add enough cold water so the water level 1 tsp coconut oil reaches the first joint of your index finger. (5gms) If you’re planning on cutting your rice into diamonds, add enough cold water so that it reaches halfway RASAM between the first & second joint of your index finger. 35gms tamarind pulp* This will add more moisture, allowing you to create (to make tamarind shapes in your rice after it sets. water) 1 cup warm water In with the rice & water, add ground turmeric, cardamom pods, salt & 1 tsp coconut oil. Cover, let it 10 cloves garlic cook (about 20 minutes). 2-3 shallots, small (60gms) 2 ½ tbps coconut oil MAKING YOUR RASAM (50gms) Make your tamarind water (p.12). Set aside. Add in your tamarind water. 1 tsp mustard seeds* (7gms) Peel your garlic cloves, leave them whole. Then peel Bring to the boil by increasing the heat to high. Once 1 tsp cumin seeds* & finely slice your shallots. Set aside. the rasam starts to boil reduce the heat to a simmer & (3gms) cook until the liquid has thickened & the volume has 1 tsp fennel seeds* Add the coconut oil to your pan & put on medium reduced by approximately half. (3gms) heat. Take it off the heat, then add your cooked rice to the ¼ tsp asafoetida Add mustard seeds. Wait for seeds to pop, then add (optional)* pan & stir well to combine. You’ll want your rice to cumin seeds, fennel seeds & garlic. Keep moving 3 dried chillies* absorb the flavour bomb that is your rasam. Your rice around with a wooden spoon. Once the garlic starts is ready to serve! 5 stalks fresh curry leaves to brown, reduce the heat to low, add turmeric, 1 tsp salt asafoetida & shallots. If you’ve decided to channel Nige and serve your rice cut into diamonds, press the rice firmly down into the Then add the dried chillies. Strip curry leaves off the pan and allow it to sit for at least 10 - 15 mins. Then stalk & into the pan. Mix to combine. cut your rice into diamond shapes and serve!
32 33