Copyright © David Loftus

Lemon rice

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I've always wanted to know how Indian and Thai chefs make tasty rice. This is a great way to liven up plain rice but feel free to take it a step further by adding turmeric, like my Indian friend Das. Or hot it up with a little chilli powder. You can also fry some broken nuts, scramble in some eggs, try any ideas or flavours that you think are apt.

Nutritional Information - Amount per serving:
  • Calories 555kcal
  • Carbs 83.4g
  • Sugar 0.3g
  • Fat 19.7g
  • Saturates 2.3g
  • Protein 22.0g

This recipe is from:
Happy Days with the Naked Chef

Method

Throw the rice into boiling water, cook for 10 minutes and drain.

Heat the oil in a small frying pan, over a medium heat. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind (remove these with a vegetable peeler). Leave to cook for 1 minute until the urad dhal and lemon peel are lightly coloured.

Add the drained steaming rice to a bowl and pour over the cooked spices, lemon juice and chopped coriander. Season to taste. Serve with a good curry.

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
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