This recipe is from Sophie Dahl's cookbook, From Season to Season.
In a medium-sized saucepan (with a tight-fitting lid), heat the oil.
Add to it the coriander seeds and the cumin, then the onion, chilli and spring onion/scallion.
Stir for a few minutes, coating with the spicy oil. Pour in the coconut milk and fish stock and add the rice.
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.
Take off the heat, fluff and add the crab meat, chopped coriander and juice and zest of the lime. Serve.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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From Season to Season by Sophie Dahl, Harper Collins RRP$49.99
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