Curry leaves, a staple of Malaysian cuisine, add a bold aroma to rice cooked in coconut milk. Cooking dried chili with the rice lets its flavor infuse every grain.
Sauté the garlic, ginger, curry leaves, and crushed red pepper in olive oil for 3 minutes.
Add the rice, coconut milk, water, and salt, then bring to a boil.
Cover and cook over low heat for 15 minutes.
Remove the curry leaves and serve.
Remember to remove the curry leaves before serving; if bitten, they have a tough, fibrous texture.
Kurutulmuş kırmızı biberi tazesiyle değiştirsem acılık dengesi ne kadar değişir, yoksa dört porsiyonluk pilav çok mu hafif kalır? Kari yaprağı miktarını da artırmalı mıyım, deneyimi olan var mı?
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