World Cuisine

  • 175 g (6 oz) coarse semolina
  • 3 tablespoons vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 dried red chilli, chopped
  • 10–12 curry leaves
  • 1 red onion, finely chopped
  • 1 green chilli, deseeded and chopped
  • 50 g (2 oz) raisins
  • 2 tablespoons roasted cashew nuts
  • 50 g (2 oz) frozen peas
  • 600 ml (1 pint) hot water
  • 1 tablespoon lemon juice
  • 2 tablespoons grated fresh coconut, plus extra to serve
  • 2 tablespoons chopped fresh coriander
  • salt and pepper

Heat a large, heavy-based frying pan over a medium heat and dry-fry the semolina, stirring frequently, for 10 minutes or until it turns golden brown. Set aside.

Heat the oil in a large, nonstick frying pan and add the mustard and cumin seeds, dried chilli and curry leaves. Stir-fry for 30 seconds, then add the onion and fresh green chilli and continue to stir-fry until the onion has softened.

Add the raisins, cashew nuts, peas, semolina and measured hot water. Season and cook gently, stirring, until the semolina has absorbed all the water. Stir in the lemon juice, coconut and fresh coriander. Serve hot with natural yogurt, cucumber and grated coconut.

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