Coconut rice

This is one of the best rice dishes I think I’ve ever had. The flavours from the coconut, chilli and curry leaves in this recipe are wonderful, and it works really well served with a fish curry.

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 50 g freshly grated coconut or shredded coconut
• 1 red onion, finely chopped
• 1 long green chilli, thinly sliced on an angle
• 10 curry leaves
• ¼ tsp black mustard seeds
• 500 g steamed Basmati rice
• 1 handful coriander
• 1½ tbsp olive oil

Instructions

Using a non-stick pan, dry-fry the coconut until golden brown. Mix in the red onion and add the chilli, curry leaves and mustard seeds, and cook for about 2 minutes.

Microwave the rice for 1 minute and add to the mix incorporating all the ingredients, finish with the coriander and the olive oil, season with some fresh sea salt and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.