Coriander, raisins and apple are key to this dish, with sesame oil adding a nice touch. The flavours get better on standing, as the rice and other ingredients really soak up the curried oil — so it’s a good idea to make a big batch of this salad, because the leftovers will only get better.
Cook the rice using the absorption method or a rice cooker.
In a large saucepan, heat
Transfer the onion mixture to a large heatproof bowl. Add the rice and the remaining olive oil and mix thoroughly using a strong wooden spoon. Taste the rice at this point: if it needs more curry flavour, fry some more curry paste or powder, chilli powder and cumin seeds in more olive oil for a few minutes, then stir them through the rice until you’ve reached the desired spiciness.
Add the remaining ingredients and season with salt to taste. Cover and chill until ready to serve.
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