The rice dish: Coconut rice with cashews and shallots

Serves 4

• 300g basmati rice
• 100g fresh coconut
• 3 tbsp oil
• 2 tsp chana dhal
• 1 tsp mustard seeds
• 12 curry leaves
• 1 cinnamon stick
• 75g cashews
• 0 2 cm ginger
• 1 green chilli
• 200g shallots
• 1 tsp salt

Step 1
Wash the basmati rice in a few changes of water, until the water runs clear, then leave to soak for 20 minutes.

Step 2
Cover with fresh water and cook to packet instructions.

Step 3
Drain in a colander, cover with a clean tea towel and leave to steam for 10 minutes.

Step 4
Meanwhile, stir-fry the coconut over a medium heat for 4 minutes, until it is flecked golden brown and smells toasted, then tip out on to a plate.

Step 5
Add the oil to the same pan.

Step 6
When hot, add the dhal, mustard seeds, curry leaves and cinnamon.

Step 7
When the curry leaves crackle and mustard seeds pop, add the shallots, ginger and chilli.

Step 8
Cook the mixture for 10-12 minutes until the shallots are caramelised and dark brown.

Step 9
Return the coconut to the pan, along with the salt.

Step 10
Stir, using a wooden spoon.

Step 11
Gently fold in the rice.

Step 12
You may need to break up any clumps with your hands beforehand.

Step 13
To serve, tip out on to a serving plate.

Step 14
Scatter the cashews and shallots on top.