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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is one of the best rice dishes I think I’ve ever had, the flavour from the coconut, chili & curry leaves is wonderful and goes very well with something like a fish curry, but will go almost any dish that needs rice. Ingredients:
500 g basmati rice, steamed |
1/4 teaspoon black mustard seeds |
10 curry leaves |
50 g freshly grated coconut (unsweetened) or 50 g shredded coconut (unsweetened) |
1 green chili, thinly sliced on angle |
1/2 cup red onion, finely chopped |
1/2 cup picked fresh coriander (cilantro) |
3 tablespoons olive oil |
Directions:
1. Use a non stick pan and dry fry the coconut until golden brown.
2. Then add the red onion and mix with the coconut.
3. Add the chilli, curry leaves & mustard seed and cook for about 2 minutes.
4. Microwave the rice for a minute and add to the mix incorporating all the ingredients.
5. Finish with the coriander and the olive oil.
6. Season with some fresh sea salt and serve.
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