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Sophie Dahl

Coconut and Crab Rice with Lime and Coriander

Coconut and Crab Rice with Lime and Coriander
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This recipe is from Sophie Dahl's cookbook, From Season to Season.

Serves 2

Ingredients

  • 1 tablespoon of sunflower oil
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of cumin seeds or ground cumin
  • 1 small onion, peeled and finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • 1 spring onion/scallion, finely chopped
  • 250ml/1 cup of coconut milk
  • 250ml/1 cup of fish stock
  • 275g/11/2 cups of basmati rice
  • salt and pepper
  • 170g/3/4 cup of cooked white crab meat
  • 1 small handful of fresh coriander/cilantro, chopped
  • Juice and zest of 1 lime
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Method

  1. In a medium-sized saucepan (with a tight-fitting lid), heat the oil.
  2. Add to it the coriander seeds and the cumin, then the onion, chilli and spring onion/scallion.
  3. Stir for a few minutes, coating with the spicy oil. Pour in the coconut milk and fish stock and add the rice.
  4. Season, bring to a rolling boil and, as soon as this has happened, put the lid on and bring the heat right down. Cook for 10 minutes.
  5. Take off the heat, fluff and add the crab meat, chopped coriander and juice and zest of the lime. Serve.
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Notes & Tips

From Season to Season by Sophie Dahl, Harper Collins RRP$49.99

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