Lemon Ginger Rice, Red Peanuts and Curry Leaves
lemon ginger rice with red peanuts and curry leaves
I love steamed rice, plain steamed rice. We treat it like fast food in our house. Until recently, if all else failed, steamed basmati rice topped with a dollop of natural yoghurt would have more than adequately sated our appetites, then we tried a few of the quick rice dishes from “Fresh India” by Meera Sodha. Plain rice seems just a bit ho hum now.
This fab rice dish will take 30 minutes from start to finish and requires next to no effort at all. While the rice is steaming prepare the remaining ingredients then, when you turn the heat off under the rice, begin to saute the whole spices. From that point on dinner is just five minutes away.
While we love this rice alone, or with a little raita, it’s also a great side dish for curries made with seafood.
I have altered the original recipe a little so it complies with my onion free diet but there is no compromise when it comes to flavour. It’s delicious hot or cold.
Adapted from a recipe with a similar name from “Fresh India” by Meera Sodha
Lemon Ginger Rice, Red Peanuts and Curry Leaves – makes 4 serves
300g basmati rice
3 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
20 fresh curry leaves
3 tablespoons red skinned raw peanuts
1 teaspoon dried red chilli flakes
5cm fresh ginger julienned
1/2 teaspoon ground turmeric
1 1/2 tablespoons lemon juice
2 teaspoons finely grated lemon zest
1 heaped tablespoon snipped chives
1 teaspoon castor sugar
2 teaspoons sea salt
Steam the rice in the method you feel most confident using, then turn off the heat and allow the rice to rest
Heat the oil in a large pan over a medium heat the saute the spices until they sizzle and pop.
Add the curry leaves, peanuts and chilli and stir fry for a few minutes.
Add the ginger and saute until it’s translucent.
Tip the rice into the pan, add the remaining ingredients then gently toss to thoroughly combine.
Serve immediately
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28 comments on “Lemon Ginger Rice, Red Peanuts and Curry Leaves”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
I’m so happy to have found your site. All your recipes look delicious, and I am sure going to try some soon!
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Thanks, I hope you enjoy them. Just about to look at yours
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Delicious lemon rice!!
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Thanks…
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I love it when rice is the star of the show because I adore it. This is a fabulous recipe – great flavours and spices but I particularly like the addition of peanuts. Think I could polish off that whole bowl!
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What a photo, love it. As for the rice, I am super lazy with rice sometimes but you have given me a ‘kick up the rice hiney’ and I shall give this a whirl.
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Looks beautiful Sandra (and I love the reflections of the red cloth in your brass bowl), and Meera Sodha is great, I’ve made so many dishes from her first book, and Fresh India is currently on my wishlist 🙂
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Thanks Beck, hopefully Santa will look at your cookbook wishlist, Fresh India is a ripper
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I was thinking the same thing!!
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Beautiful lemon rice !
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Thanks, it’s a delicious riff
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So good, Sandra! I love that book.
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Me too, thanks for the recommendation…
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So glad you like it too. xxx
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This recipe set my taste buds tingling… until I registered “curry leaves”?!!! Never heard of them before this, so now I have an excuse to find an Indian market and explore. Your pot is show-stoppingly gorgeous.
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Hi Dee, curry leaves have a distinctive flavour and there is really no substitute but many souther Indian dishes rely on them for flavour so if you’re able to find them fresh, keep a stash in the freezer. They are esp delicious with vegetables.
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Lovely & flavourful dish..
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Thanks Chef K
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Thanks Conor, I scored well then…
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Wow I love this. I make similar dishes, but reverse the method. I start with the spices, and uncooked rice, fry until lightly toasted and then add boiling water and steam. I’ll try your method to see which one I like best. I do know I’ll love both!
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Yes it is a bit opposite to a traditional pilau but no less delicious..
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Lovely post Sandra. the dish is excellent (as is the bowl).
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I always wondered how different boiled rice and steamed rice would taste – or is it just a texture thing? The curry flavours here sound wonderful. We experiment with various spicy. nutty, dried fruity additions to our rice pilaf recipes. Will add a curry one to the list.
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Personally I think steaming preserves flavour, results in a firmer grain with a texture that means you can easily eat it with chopsticks. I’m a hugs pilau fan but I was able to make this on the fly, no thinking ahead
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Ooh, this one has me drooling just reading it. Yum!
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So simple and really tasty, great method too
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You’ve inspired me to make something rice-y for my supper, and no surprise, some curry flavours in it. I don’t keep as wide a selection of spices as you, but it’s not bad!
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Enjoy…
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