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Meera Sodha's Recipe for Coconut Rice with Aubergines and Pickled Cucumber
Ingredients
  • subheading: For the pickle:
  • ½ cucumber
  • 2 tbsp lemon juice
  • ¾ tsp caster sugar
  • ½ bird’s eye chilli, very finely chopped
  • subheading: For the rice:
  • 350g jasmine rice
  • 300ml coconut milk (the rest of the tin goes into the aubergines)
  • subheading: For the aubergines:
  • 3 tbsp rapeseed oil
  • 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
  • 1kg aubergines, cut into quarters and then into 1cm-thick slices
  • 100ml coconut milk
  • 1 tbsp tamarind paste
  • 1 tbsp light soy sauce
  • Salt
  • ½ tsp sugar
  • 1 handful salted peanuts, crushed
Steps
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