Every South African house has their unique version of kerrie en rys. Our UCOOK version will bring back fond food memories as you savour forkfuls of fluffy basmati rice, which has soaked up the spicy curry flavours featuring a special spice mix, quartered baby potatoes, tomato passata, and browned beef mince dotted with onions & carrots. Keep the glass of milk close, because this one has a good spice kick, Chef!
Beef Kerrie en Rys
Beef Kerrie en Rys
with carrots & potatoes
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- Beef
- Beef Mince
- Carrot
- Curry Blend
- Curry Leaves
- Onion
- Onions
- Tomato Passata
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ALL ABOUT THE BASE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the potatoes and the Carrot. Fry until the mince is browned, 5-6 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the Onion to the pan and fry until soft, 3-4 minutes. Add the curry blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 200ml [400ml]|#7DA0D7 water. Simmer until the curry is thickening and the veggies are cooked through, 15-20 minutes. Add 5ml [10ml]|#7DA0D7 of sweetener and seasoning. Remove from the heat.
CRISPY CURRY LEAVES
Place a clean pan over medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the curry leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy curry leaves on paper towel and set aside for serving.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful curry, and garnish with the crispy curry leaves. Geniet jou kos!
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ALL ABOUT THE BASE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the potatoes and the Carrot. Fry until the mince is browned, 5-6 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the Onion to the pan and fry until soft, 3-4 minutes. Add the curry blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 200ml [400ml]|#7DA0D7 water. Simmer until the curry is thickening and the veggies are cooked through, 15-20 minutes. Add 5ml [10ml]|#7DA0D7 of sweetener and seasoning. Remove from the heat.
CRISPY CURRY LEAVES
Place a clean pan over medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the curry leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy curry leaves on paper towel and set aside for serving.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful curry, and garnish with the crispy curry leaves. Geniet jou kos!
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ALL ABOUT THE BASE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the potatoes and the Carrot. Fry until the mince is browned, 6-8 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the Onion to the pan and fry until soft, 4-5 minutes. Add the curry blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 600ml [800ml]|#7DA0D7 water. Simmer until the curry is thickening and the veggies are cooked through, 20-25 minutes. Add 15ml [20ml]|#7DA0D7 of sweetener and seasoning. Remove from the heat.
CRISPY CURRY LEAVES
Place a clean pan over medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the curry leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy curry leaves on paper towel and set aside for serving.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful curry, and garnish with the crispy curry leaves. Geniet jou kos!
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ALL ABOUT THE BASE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the potatoes and the Carrot. Fry until the mince is browned, 6-8 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the Onion to the pan and fry until soft, 4-5 minutes. Add the curry blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 600ml [800ml]|#7DA0D7 water. Simmer until the curry is thickening and the veggies are cooked through, 20-25 minutes. Add 15ml [20ml]|#7DA0D7 of sweetener and seasoning. Remove from the heat.
CRISPY CURRY LEAVES
Place a clean pan over medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the curry leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy curry leaves on paper towel and set aside for serving.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful curry, and garnish with the crispy curry leaves. Geniet jou kos!
Frequently Asked Questions
What is the preparation time for Beef Kerrie en Rys?
The preparation time for Beef Kerrie en Rys with carrots & potatoes is between 30 and 45 minutes.
What is the total time required to make Beef Kerrie en Rys with carrots & potatoes ?
The total time required to make Beef Kerrie en Rys with carrots & potatoes is between 40 and 55 minutes.
How many servings does Beef Kerrie en Rys provide?
4 servings
What are the main ingredients in Beef Kerrie en Rys?
Baby Potato, Beef, Beef Mince, Carrot, Curry Blend, Curry Leaves, Onion, Onions, Tomato Passata, White Basmati Rice
What is the nutritional information of Beef Kerrie en Rys?
Calories: 929, Carbs: 120.6 grams, Fat: grams, Protein: 40.1 grams, Sugar: 16.8 grams, Salt: 363.8 grams
How do I prepare Beef Kerrie en Rys?
CRISPY CURRY LEAVES: Place a clean pan over medium-high heat with a drizzle of oil and a knob of butter. Once foaming, fry the curry leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy curry leaves on paper towel and set aside for serving. DINNER IS READY: Make a bed of the fluffy rice, top with the flavourful curry, and garnish with the crispy curry leaves. Geniet jou kos! HURRY WITH THE CURRY: Add the onion to the pan and fry until soft, 3-4 minutes. Add the curry blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 200ml [400ml]|#7DA0D7 water. Simmer until the curry is thickening and the veggies are cooked through, 15-20 minutes. Add 5ml [10ml]|#7DA0D7 of sweetener and seasoning. Remove from the heat. ALL ABOUT THE BASE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the potatoes and the carrot. Fry until the mince is browned, 5-6 minutes (shifting occasionally). NICE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Beef Kerrie en Rys?
Baby Potato, Beef, Beef Mince, Carrot, Curry Blend, Curry Leaves, Onion, Onions, Tomato Passata, White Basmati Rice
How many calories does Beef Kerrie en Rys have?
929 calories
How much fat content does Beef Kerrie en Rys have?
grams
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