Coconut rice with aubergines and pickled cucumber
50 minMakes 4
Jasmine rice cooked in coconut milk, topped with soft-fried aubergines in tamarind sauce and fresh pickled cucumber.
| prepWash rice in a sieve under cold tap until water runs clear | ||||||
| 0.5 cucumber, cut in half lengthways, seeds scooped out and discarded, flesh finely diced | Halve, deseed & dice cucumber | Mix cucumber, lemon, sugar, chilli & salt | Pile aubergines on rice, top with pickle & peanuts | |||
| 30 ml lemon juice | ||||||
| 0.75 tsp caster sugar | ||||||
| 0.5 bird's eye chilli, very finely chopped | ||||||
| Salt (for pickle) | ||||||
| 350 g jasmine rice | Bring rice, coconut milk, water & salt to boil | Cover, reduce heat to low, cook 15 min | Turn off heat, leave lid on to steam | |||
| 300 ml coconut milk (for rice) | ||||||
| 220 ml water (for rice) | ||||||
| Salt (for rice) | ||||||
| 45 ml rapeseed oil | Heat oil, fry onion 8 min until soft & golden | Add garlic & chillies, cook 2 min | Stir in aubergines & water, cover & cook 15 min | Add coconut milk, tamarind, soy, salt & sugar | Cook until liquid evaporates, remove from heat | |
| 1 red onion, peeled, halved and cut into thin half moons | ||||||
| 3 garlic cloves, peeled and crushed | ||||||
| 1 ½ bird's eye chillies, very finely chopped | ||||||
| 1 kg aubergines, cut into quarters then into 1 cm-thick slices | ||||||
| 45 ml water (for aubergines) | ||||||
| 100 ml coconut milk (for aubergines) | ||||||
| 15 ml tamarind paste | ||||||
| 15 ml light soy sauce | ||||||
| Salt (for aubergines) | ||||||
| 0.5 tsp sugar (for aubergines) | ||||||
| 1 handful salted peanuts, crushed | ||||||
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