Curries / Recipes

Ingredients

  • 100g ghee
  • 2 medium onions, chopped
  • 4 garlic cloves, crushed
  • 6 curry leaves
  • 450g long grain or basmatic rice
  • 1 tsp black peppercorns
  • 1 tsp chopped lemongrass
  • 1/2 tsp whole cloves
  • 1 tsp crushed cardamon pods
  • 1 tsp tumeric
  • 1 1/2 cups coconut milk
  • water
  • 1 tsp salt

Directions

  1. Heat ghee until very hot, add peppecorns, cloves and cardamon pods, onions, garlic and curry leaves and fry until the onions are soft.
  2. Add the tumeric and salt and fry for a further minute.
  3. Add the rice and mix well. Stir in cocnut milk and enouch water to cook the rice by absorption. Cover the pan with a lid and allow to come to the boil. Once this has occured, turn the heat down to a simmer and leave covered until the rice has absorbed all of the liquid.
  4. To garnish, you can use cashews, sultanas or slices of tomato.

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