Lemon Rice - Cape Malay Cooking & Other Delights - Salwaa SmithPacked with flavour, this zesty lemon rice is great accompanied with fish. Here I served it with Salmon fried in chilli butter
4 cups cooked rice, preferably long grain or basmati 2 tsp coriander / koljana seeds 2 Tbsp sunflower oil 2 tsp mustard seeds 8 curry leaves 3 green chillies, chopped 1 tsp grated ginger 1 ½ tsp turmeric / borrie Juice of 2 lemonsGently roast and then coarsely powder the coriander seeds. Keep aside. Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat. Add the lemon juice and mix well. Add the rice, roasted coriander powder and mix thoroughly. To Make Chilli Butter 125 g soft salted butter 1 tsp crushed dried red chillies Mix together the butter and dried chillies in a small bowl. Transfer and wrap the butter in clingfilm, roll it into a log. Refrigerate for 30 minutes or until the butter is hard. Cut in slices and use as required. Left over chilli butter can be frozen for later use.