A warming, Sri Lankan-style risotto-alike that’s perfect for a cool summer’s evening
S
ome recipes are easy to describe, a variation on this or that. Others, such as this one, are more challenging. But imagine this: seared aubergines cooked with sweet onions and tomatoes, spiced with aromatics such as cardamom, chilli, mustard seeds and smoky curry leaves, then melted into a pot with rice, water and time, until wetter than a risotto but less homogeneous than a congee. A perfect meal to cook on a cool summer’s evening to slow yourself down, both to stoke an appetite and to warm the belly.
Fresh curry leaves are now sold in most large supermarkets, so never settle for dried ones. Box or wrap any you don’t use and freeze for another time; much the same applies to green finger chillies, too.
Prep 15 min
