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        Calories
        235
        Fat
        17g
        Saturates
        5.6g
        Protein
        16.1g
        Carbs
        13.2g
        • Calories
          235
        • Fat
          17g
        • Saturates
          5.6g
        • Protein
          16.1g
        • Carbs
          13.2g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          235
        • Fat
          17g
        • Saturates
          5.6g
        • Protein
          16.1g
        • Carbs
          13.2g

        Asian Mix

        Maldivian Vegetable Curry

        • Prep Time
          15 Mins
        • Cook Time
          1 Mins
        • Serves
          2

        About

        The spices of the islands served alongside cool, coconut flavours

        Ingredients

        Order Ingredients

        Method

        1. For the coconut rice, heat the oil in a pan, add in mustard seeds and rampa leaves, until everything begins to crackle.
        2. Add in the turmeric powder, salt and cook for a further Two minutes. Next add the steamed rice.
        3. Stir fry the rice until the colour turns yellow and then add the grated coconut to the rice.
        4. Remove from the flame, cover the pan with lid and put to one side.
        5. For the fried roshi, cut the roshi bread into triangles.
        6. Deep fry the triangles in hot oil until golden and crisp.
        7. Drain and keep aside.
        8. To make the curry, heat some oil in a pan, add the chopped garlic, chopped onion and sauté for 4-5 minutes on a medium heat.
        9. Add in the spice powders and salt, and cook for a further three minutes.
        10. Stir in the coconut milk and bring it to a boil.
        11. Add the carrot first followed by other vegetables and cook for 10-12 minutes.
        12. Serve hot with the coconut rice and crisp, fried roshi.
        Download recipe

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