Sri Lankan Coconut Milk Rice with Egg Curry and Mango Salsa (Gluten-Free Brunch)

Allergens

Eggs, Coconut

Ingredients

• 2 cups long
• grain rice 1 can (14 oz) coconut milk 2 cups water Salt, to taste 6 large eggs 3 tablespoons vegetable oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1 small onion, finely chopped 1 green chili, deseeded and finely chopped 3 medium tomatoes, diced 1 tablespoon grated ginger 2 cloves garlic, minced 2 teaspoons curry powder 2 cups water or vegetable broth 1 ripe mango, diced 1/4 cup cilantro, chopped 1 tablespoon lime juice

Instructions

1. Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, and water. Add salt to taste and bring to a boil. Reduce heat to low, cover, and simmer for 18 20 minutes or until the rice is cooked and has absorbed the liquid. Set aside.
2. In a separate pan, heat oil over medium heat. Add mustard seeds and cumin seeds cook until they start to crackle, about 30 seconds.
3. Add onion and green chili, cook until softened, around 5 minutes. Stir in ginger, garlic, and turmeric powder cook for another minute.
4. Add tomatoes and curry powder, cook for 2 3 minutes until the mixture thickens.
5. Carefully lower eggs into the saucepan with the curry mixture. Cover and simmer for 7 8 minutes. Remove the eggs from the pan and set aside to cool slightly.
6. In a separate bowl, combine mango, cilantro, and lime juice to prepare the Mango Salsa.
7. To serve, place a scoop of Coconut Milk Rice on each plate, top with a poached egg, and surround with Egg Curry. Garnish with Mango Salsa.

Chef’s Insight

Use basmati or jasmine rice for an authentic Sri Lankan touch.

Notes

Adjust the spice level to your preference by adding more or less green chili.