Curry leaves from Malaysian cuisine add a sharp aroma to rice cooked in coconut milk in this dish. Cooking the dried chilli together with the rice lets the flavour work into every grain.
Sauté the garlic, ginger, curry leaves and crushed red chilli in olive oil for 3 minutes.
Add the rice, coconut milk, water and salt and bring to a boil.
Simmer over low heat with the lid on for 15 minutes.
Remove the curry leaves and serve.
Don't forget to remove the curry leaves before serving; biting into one leaves 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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