This vegetarian supper dish is one of my favourites. The spinach is topped with a delicious mixture made of ground rice and creamy coconut milk. If possible, use whole spices and grind them yourself in a coffee grinder-they will be far more aromatic.
To make the filling, remove any thick stalks from the spinach, then wash the leaves thoroughly. Put into a large saucepan, cover and put over a fairly low heat for a few minutes until the leaves are limp, stirring around once or twice. Drain the spinach well, pressing out excess water, and then chop up fairly small.
Peel the ginger and garlic. Cut the chilli open under running water, discard the seeds and stem, then put it on a board with the ginger and garlic and chop together finely. Heat the oil and butter in a large, deep frying pan over a medium heat. Add the chilli, ginger, garlic and ground spices and stir around for a minute or two. Then add the chopped spinach and lemon juice and stir over a gentle heat for about 5 minutes; any excess liquid should evaporate. Season to taste with crushed sea salt, adding
© 1997 Josceline Dimbleby. All rights reserved.