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.
- 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
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.
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.