Baked Coconut Rice with Curry
by Tarla Dalal
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Coconut milk gives all the taste.
- Grate the coconut, add 3 1/2 teacups of water and allow to stand for a while. Blend in a liquidiser and strain.
- Heat the ghee, add the cinnamons and cloves and fry for a little while.
- Add the rice, coconut milk and salt.
- Cover and cook until the rice is tender.
- Heat the oil and fry the remaining ingredients for 1 1/2 minutes.
- Grind into a paste with the help of water.
- Put the tomatoes in hot water for 10 minutes. Grate into a pulp.
- Heat the ghee and fry the paste for 1 minute.
- Add the vegetables (french beans, cauliflower, green peas), grated tomatoes and 1/2 teacup of water and boil for 3 to 4 minutes.
- Add the cream, sugar and salt.
- In a large baking tray, spread the curry and cover with the rice. Top with the fried cahsewnuts and cover the tray with aluminium foil. Bake in a hot oven at 225 degree C (450 degree F) for 25 minutes.
- Serve hot.
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