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.






Skill level

Average: 3.3 (35 votes)


  • 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

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.


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.