Coconut Curry with Fried Rice
by Tarla Dalal
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Added to 206 cookbooks
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Of Mexican origin, this dish has travelled across the globe and won many fans! Coconut Curry with Fried Rice is relatively easy to make, sumptuous and has a mind-blowing flavour... what more can you ask for!
The rice is prepared quickly and easily by tossing it in butter, with spring onions and a seasoning of salt and pepper. Each portion of rice is topped with a luscious Coconut Curry, which houses myriad colourful veggies, and is flavoured excitingly with a paste of red chillies and garlic. This dish is sure to win your heart with its dynamic flavour and awesome aroma.
- Heat the butter in a broad non-stick pan, add the rice, salt and pepper powder, mix well and sauté on a medium flame for 3 minute.
- Add the spring onion, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Combine the kashmiri chillies and garlic with 2 tbsp water in a mixer and blend to a smooth paste. Keep aside.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the prepared chilli-garlic paste and sauté on a medium flame for 2 minutes.
- Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the mixed vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coconut milk, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Divide the rice into 4 equal portions and keep aside.
- Divide the coconut curry into 4 equal portions and keep aside.
- Just before serving, place a portion of rice on a serving plate and pour 1 portion of the coconut curry over it.
- Repeat step 3 to make 3 more servings.
- Serve hot.
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