Southern lemon and cashew nut rice

Southern lemon and cashew nut rice

I Love Curry
Jonathan Gregson

A lovely, fragrant rice which is perfect with coconut curries, as the lemon cuts through the sweet, creamy taste.


Quantity Ingredient
220g basmati rice, well washed
4 tablespoons vegetable oil
1 handful raw cashew nuts, split in half
1 teaspoon mustard seeds
1 tablespoon split bengal gram
2-4 dried red chillies, whole
6g fresh root ginger, chopped
1/3 teaspoon turmeric
salt, to taste
3 1/2 tablespoons lemon juice, or to taste
3 tablespoons grated fresh coconut
or 2 tablespoons unsweetened desiccated coconut
handful chopped fresh coriander


  1. Place the rice in a saucepan with enough water to come at least 20cm above the level of the rice, bring to a boil and simmer for seven or eight minutes. Try a grain, it should be soft, if not cook for another minute and taste again. Turn off the heat, pour the rice into a sieve, drain off all the water, then tip the rice back into the pan. Cover, and leave undisturbed for five to eight minutes.
  2. Heat the oil in a large non-stick frying pan and add the cashew nuts. Fry until golden, then remove and place on kitchen paper to blot off the excess oil. Add the mustard seeds to the pan and, once they have popped, add the lentils and chillies and stir-fry until the lentils darken and take on a reddish colour, but before they turn brown.
  3. Add the ginger, turmeric, salt and 2 tbsp water and cook for 40 seconds. Pour in the lemon juice and cook for another minute before adding the rice, coconut and chopped coriander. Stir with a fork to mix well. Taste, adjust the seasoning and serve.
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