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Spinach Rice With Green Curry


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Preparation Time: 
Cooking Time: 
Makes 8 servings


Ingredients


For The Rice
1 1/2 cups uncooked rice (chawal)
2 bundles spinach (palak)
1 onion , finely sliced
2 green chillies , chopped (optional)
3/4 cup boiled green peas
2 tbsp ghee
salt to taste

To Be Ground Into A Paste (for The Rice)
1/2 bundle coriander (dhania)
4 to 6 green chillies
1/2 tsp sugar
1/2 tbsp lemon juice
2 tbsp grated fresh coconut
1 tsp salt

For The Curry
1 whole coconut
1 onion
2 tsp plain flour (maida)
1 tbsp ghee
salt to taste

To Be Ground Into A Paste (for The Curry)
3 tbsp chopped corriander (dhania)
3 green chillies
1/2 tbsp lemon juice

Method
For the rice
  1. Boil the rice. Each grain of the cooked rice should be separate.
  2. Chop the spinach.
  3. Heat the ghee in a vessel and fry the onions for 2 minutes.
  4. Add the spinach and green chillies and fry again for 2 minutes.
  5. Mix the cooked rice and the paste well and add this rice to the spinach. Cook for 1 minute.
  6. Add the green peas and salt and cook for 2 minutes.
  7. Take a large piece of aluminium foil and make a packet of the rice, bake in hot oven at 400°f for 15 minutes.

For the curry
  1. Chop the onion.
  2. Grate the coconut, add 5 teacups of water and allow to stand for a little while. Blend in a liquidiser and strain.
  3. Add the flour to the coconut milk.
  4. Heat the ghee in a vessel and fry the onion for 2 minutes.
  5. Add the paste and fry again for 2 minutes.
  6. Add the coconut milk and salt. Boil for 10 minutes.
  7. Serve hot with the green rice.
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