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Simplified International Flavours

seychellois creole rice

A delcious international curry adapted from Chef Daniel Louis' recipe from the Seychelles Islands that combines the sweetness of banana with the musky flavours of eggplant.

Ingredients

  • ½ cup Basmati rice
  • ½ small onion, chopped fine
  • ½" piece ginger, chopped fine
  • 2 cloves garlic, minced
  • 4-5 pieces curry leaves
  • 3 whole cloves
  • ½ red bell pepper, chopped fine
  • ¼ teaspoon cinnamon powder
  • ½ teaspoon salt
  • ½ teaspoon turmeric, ground
  • ½ teaspoon black pepper, ground
  • 2 tablespoons ghee
  • 1 cup water
  • 2 tablespoon parsley for garnish
A delcious international curry adapted from Chef Daniel Louis' recipe from the Seychelles Islands that combines the sweetness of banana with the musky flavours of eggplant.

Instructions

  • 1. Soak Basmati rice in water for ½ hour.
  • 2. Heat ghee in a work or deep frying pan on medium heat. Add onion, ginger, garlic curry leaves, cloves and red pepper and stir for a minute, until onion becomes translucent.
  • 3. Drain rice and add to pan, along with 1 cup water, cinnamon, salt, turmeric and black pepper.
  • 4. Bring rice to a boil. Slow to simmer and cover and cook for 20 minutes on low heat.
  • 5. Garnish with parsley and serve with Creole Banana Curry or Creole Prawn Curry.
    Serves: 4 (with other courses in an Creole meal)
    Ingredients: 13

Critical Ingredients

Cloves can easily be left out, and instead of cinnamon powder, you can use whole cinnamon. While ghee is not essential, it does add unique flavour. You can substitute it with sunflower or another neutral flavoured oil. If you have no parsley, thyme will add original creole flavour too.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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