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Number of serving: 4
Preparing time: 25 minutes
Cooking time: 40 minutes
Ingredient A:
1 medium onion, cut into thin wedges
1 piece fresh ginger (size 4 cm / 1 ½ inch), grated
2 cloves garlic, thinly chopped
Ingredient B:
2 ½ cups (500 g/1 lb) long-grain rice
1 teaspoon ground turmeric
4 cups (1 liter) coconut milk
½ teaspoon salt
6 curry leaves
3 hard-boiled eggs, cut into quarters
1 Lebanese cucumber, thinly sliced
2 red chilies, thinly sliced
1/2 cup (35 g / 1/4oz) crisp fried onion
Ingredient C:
3 tablespoons oil
Method:
Heat the oil in a large pan; put in the Ingredient A and fry over
low heat for 5 minutes. Put in the rice and turmeric, and stir well for
2 minutes. Place the coconut milk in another pan, and heat until nearly
boiling. Pour the mills over the rice, stirring constantly until the
mixture comes to the boil. Put in the salt and curry leaves. Cover with
a tight-fitting lid, reduce the heat to low and cook for 25 minutes.
Remove the lid, stir well and set aside for 10 minutes. Remove the
curry leaves and move the rice onto a plate (traditionally put on top
of banana leaves). Arrange the egg, cucumber and chili over the rice
and sprinkle the fried onion over the top.
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