September 26, 2016

  • Yields: 2


1Get all the ingredients ready. Slice the onion and garlic. Coarsely chop the curry leaves. Open the coconut milk.

2Heat a large pan over medium heat. Once hot, add the oil and chillies. After a minute add the mustard seeds. Once the seeds splatter, add the curry leaves and onions. Cook stirring frequently, until the onions have softened, about 3 mins. Add the garlic and cook for another minute.

3Add the rice to the pan and gently break up any clumps with a spatula. Cook for a few mins. Add turmeric and season with salt.

4Add the coconut milk to the pan. Let the milk reduce, stirring to coat all the rice. After 2 mins remove the rice and serve. Garnish with thinly sliced curry leaves or fresh coriander.


1 Large Onion

3 Cloves Garlic

15 Curry Leaves

1 tbsp Coconut Oil

2 - 4 Whole Dried Chillis

1 tbsp Black Mustard Seeds

2 cups Cooked Rice

1 tsp Turmeric

1 cup Coconut Milk

Salt - to taste

Peanuts & Cashews - as desired


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