Baked Coconut Rice with Curry

Grate the coconut, add 3 1/2 teacups of water and allow to stand for a while. Blend in a liquidiser and strain.

Heat the ghee, add the cinnamons and cloves and fry for a little while.

Add the rice, coconut milk and salt.

Cover and cook until the rice is tender.

Heat the oil and fry the remaining ingredients for 1 1/2 minutes.

Grind into a paste with the help of water.

Put the tomatoes in hot water for 10 minutes. Grate into a pulp.

Heat the ghee and fry the paste for 1 minute.

Add the vegetables (french beans, cauliflower, green peas), grated tomatoes and 1/2 teacup of water and boil for 3 to 4 minutes.

Add the cream, sugar and salt.

In a large baking tray, spread the curry and cover with the rice. Top with the fried cahsewnuts and cover the tray with aluminium foil. Bake in a hot oven at 225 degree C (450 degree F) for 25 minutes.

Serve hot.