Kaffir Lime Fried Rice

We have a kaffir lime tree out the front of our house, it was probably the best purchase off Gumtree we ever made! The smell and flavour that radiates from this leaf is magnificent. It also has numerous medicinal benefits such as being anti-microbial, an immunity booster and promotes good oral health.

I remember a few months ago thinking about what I felt like eating for lunch, as I didn't feel like dahl for the 5th day in a row! I usually start thinking about flavours and then over time a colourful dish gets created in my mind. I then go and create it as my Ayurvedic kitchen is fully equipped with delicious spices, dry goods and vegetables!

One of the flavours I was thinking about that day was kaffir lime, and I also really felt like eating the soft, sweet and fluffy rice know as basmati rice. So I headed into the kitchen with my fresh kaffir leaf picked off our tree. I grabbed some fresh peppers, carrots and zucchinis from our vegetable box that gets delivered each week from Dave the farmer (Raw eatables). I pulled out my freshly sharpened knives (always a pleasure to work with) and then got to it. And this is what came out...

INGREDIENTS - SERVES 4 WHEN PAIRED WITH SALAD

1 cup white basmati rice 

2 cups of water 

1 medium red pepper 

1 medium carrot 

1 medium zucchini 

2 kaffir lime leaves

1 tbsp ghee

 10 fresh curry leaves

1/4 tsp hing

2 tsp cumin seeds 

Pinch of ajwain seeds

1/8 tsp black mustard seeds

1 tsp tamarind paste  

1 tsp fresh lime juice 

1 tsp turmeric powder

1 tsp Australian pink lake salt 

3 tbsp chopped coriander leaf

 

METHOD

Wash the rice in a bowl until the water turns milky (this is washing all the dirt and starch off the rice) then rinse well in a strainer under cold water until the water runs clear.

Bring rice to boil in a small pot with 2 cups of water then reduce heat to medium low and cook for 15 minutes or until the rice has soaked up all the water. Then place the lid on the pot and let the steam cook the rice to perfection - around another 5 minutes. Remove from heat and fluff with fork.

While the rice is cooking, cut the red pepper, carrot and zucchini to your liking. I usually thinly slice the vegetables so they cook quickly. Grab your kaffir lime leaf and slice very finely and put aside.

Now time to fill the house with some delicious aromas! Put a large frypan on medium heat, then add your ghee, curry leaf, hing, cumin, ajwain and mustard seeds. Sauté the spices together for about 10 seconds and then add your freshly chopped vegetables and sliced kaffir lime leaves. Cook for 5 to 10 minutes or until the zucchinis are translucent and the peppers and carrots are a little golden.

Then, to make things extra colourful and punchy, add the cooked basmati rice alongside the tamarind, lime juice, turmeric powder, salt and fresh coriander. Mix well until the yellow turmeric colour has blended through the rice and vegetables.

You can eat this dish by itself, or I find it's best served with fresh avocado and a