Festive Coconut Rice

Serves 4

Ingredients:

3 tbsp oil
1 medium onion, cut into thin wedges
4cm piece fresh ginger, grated
2 cloves garlic, finely chopped
2½ cup (500g) long-grain rice
1 tsp ground turmeric
4 cup (1 litre) coconut milk
1 tsp salt
6 curry leaves

Garnishes:
3 hard-boiled eggs, cut into quarters
1 Lebanese cucumber, thinly sliced
2 red chillies, thinly sliced
½ cup (35g) crisp fried onion


Method:

• Heat the oil in a large heavy-based pan; add the onion, ginger and garlic and fry over low heat for 5 minutes. Add the rice and turmeric, and cook for 2 minutes, stirring well.
• Place the coconut milk in a medium pan, and heat until nearly boiling. Pour the milk over the rice, stirring constantly until the mixture comes to the boil. Add the salt and curry leaves. Cover with a tight-fitting lid, reduce the heat to very low and cook for 25 minutes.
• Remove the lid, stir well and leave to cool for 10 minutes. Remove the curry leaves and pile the rice onto a platter (traditionally lined with banana leaves). Arrange the egg, cucumber and chilli over the rice and scatter the fried onion over the top.

Nutrition per serve:
Protein 20g
Fat 65g
Carbohydrate 110g
Dietary Fibre 4g
Cholesterol 155mg
4680 kj (1115 cal)