Ingredients
For the ata (red pepper sauce) base
- 275g red peppers, deseeded
- 100g plum tomatoes, chopped
- 1 scotch bonnet chilli, deseeded (use half if you prefer less heat)
- 50g onion, chopped
For the rice
- 25g garlic, peeled
- 25g ginger, peeled
- 70ml olive oil
- 120g red onion, finely sliced
- 5g white peppercorns
- 3g curry powder
- 3g dried thyme
- 3 curry leaves
- 30g tomato purée
- 300g chicken stock
- 3 bay leaves
- 300g long grain rice, washed thoroughly
- 10g butter
- chives, finely chopped, to serve (optional)
Method
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To make the base, tip the red peppers, plum tomatoes, scotch bonnet and onion into a blender or food processor, and blitz until completely smooth. Pour into a wide saucepan, bring to a medium simmer and cook until you have a thick paste, around 15 mins. Set aside.
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To make the rice, finely dice the garlic and ginger, then crush with the back of a knife to create a paste and set aside. Heat the oil in a wide saucepan and add the onions with 10g fine salt. Sweat the onions over a low heat for 10-15 mins until soft and translucent. Turn up the heat to medium and add the ginger-garlic paste, along with the peppercorns, curry powder, thyme and curry leaves, and cook for 5 mins.
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Add the tomato purée and the ata base, stir well and cook for another 5 mins over a low heat. Pour in the chicken stock, add the bay leaves, stir well and cook for another 5-10 mins over a low heat. Finally, scatter in the rice and stir well, cover with a lid and steam for 10-15 mins over a low heat. Stir gently, add the butter, cover again and cook over a low heat for another 10 mins. Remove from the heat and leave to rest for 10 mins. Sprinkle over the chives, if you like, then serve straight from the pan.