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Food Category
- Cuisine: Indian
- Prep Time: 40 min(s)
- Cook Time: 10 min(s)
- Serves 6
An Anglo-Indian style curry served with an aromatic fruit and nut pilau. The addition of tomato and coconut balance the more pungent Indian spices, and creates a deliciously smooth and surprisingly simple Goa-inspired seafood curry. Gilbert matches it with a sweet and nutty rice accompaniment. To really top it off, serve with mango chutney.
Serve Gilbert's fruit and nut pilau with his prawn and coconut prawn curry.
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To watch the 8-part web series which sees a Perth community garden transform from empty lot to a bounteous harvest for all, click here.
Ingredients
1 cup basmati rice1 medium-sized red onion, halved, finely sliced
6 tbsp peanut oil
1 cup mixed dried fruit and nuts (a mix of peanuts, cashews, walnuts and sultanas)
1 cinnamon stick
1/2 tsp saffron powder
1 tsp salt
2 bay leaves
Preparation
Wash the rice and leave soaking in a saucepan of water for 30 minutes.Heat the oil in a wide, heavy-based pan or wok. Add the onions and fry until reddish brown. Remove from pan, leaving the residual oil behind.
Add the nuts, dried fruit and cinnamon to the pan, and gently fry. Drain the rice and add to pan, stirring well.
Add the saffron to 2 cups of warm water and stir to dissolve. Return the cooked onions to the pan, pour the water over the top and add the salt.
Cover the rice with a lid and simmer gently for about 10 minutes or until water is absorbed and the rice is cooked.
Turn off the stove and remove lid when done. Cover the rice with a clean tea towel. Replace the lid and set aside until ready to eat. (The tea towel absorbs any moisture that may collect under the lid.)
If you enjoyed this Fruit and nut pilau recipe then browse more Indian recipes, side dish recipes, rice recipes, harvest recipes, fruit recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
Indian Restaurants
Displaying 10 of 717 Indian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Royal India Restaurant | West Perth | |
| 2. | Gopal's Vegetarian Restaurant | Melbourne | |
| 3. | Jehangir | Mawson | |
| 4. | Jewel of India | Manuka | |
| 5. | Rama's | Pearce | |
| 6. | Tandoor House | Kingston | |
| 7. | Tandoor Indian Restaurant | Belconnen | |
| 8. | Hanuman | Darwin | |
| 9. | Keller's Swiss and Indian Restaurant | Alice Springs | |
| 10. | Taste of Asia | North Hobart |
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Hot Tips
Rare roast beef
Using a meat thermometer helps to determine precisely when the beef is cooked to rare. Simply insert the thermometer into the centre of the thickest part of the beef (avoiding the bone, fat and gristle), it will be cooked to rare when it is 50°C, medium-rare will be 55°C, medium is a little over 60°C.
Glossary
Cinnamon
Cinnamon or Cassia Bark is harvested from the bark of the cinnamon tree. Cinnamon is much finer than cassia.
