Lamprais

Ingredients

Instructions

1. 1

   Rinse the basmati rice in several changes of water until the water runs almost clear. Soak for 10 minutes while you begin the curry. Trim the banana leaves into wrapping-sized rectangles and briefly pass them over heat or pour over hot water until pliable; wipe dry and set aside.

2. 2

   Heat the coconut oil for the chicken curry in a medium pan over medium heat. Add the onion and cook until softened and lightly golden, 5-6 minutes. Stir in the garlic and ginger for 30 seconds, then add roasted curry powder, coriander, cumin, cinnamon, turmeric, and black pepper; cook just until fragrant so the spices bloom but do not scorch.

3. 3

   Add the chicken thighs and turn well in the spiced onion mixture. Pour in the coconut milk and water, add the salt, bring to a gentle simmer, then cover and cook for 22-25 minutes until the chicken is tender and cooked through. Uncover and reduce the gravy slightly if needed; it should be thick enough to coat the rice later. Finish with lime juice and keep warm.

4. 4

   For the rice, heat the ghee in a saucepan. Add the onion, cardamom, cloves, cinnamon stick, and pandan leaf; cook for 2-3 minutes until aromatic. Drain the soaked rice, add it to the pan, and stir gently for 1 minute to coat the grains in fat.

5. 5

   Add the chicken stock and salt to the rice, bring to a boil, cover tightly, and cook on low for 12 minutes. Turn off the heat and rest, covered, for 10 minutes. Fluff gently; the grains should be cooked but still separate.

6. 6

   Meanwhile, make the brinjal moju. Cut the eggplant into batons. Heat the coconut oil in a frying pan and fry the eggplant in batches until deeply golden and silky; avoid overcrowding so it browns rather than steams. Remove to a plate. In the same pan, add mustard seeds, then the red onion, green chili, and garlic; cook 2 minutes. Stir in vinegar, sugar, turmeric, and salt, return the eggplant, and toss until lightly pickled and glossy. Set aside.

7. 7

   Make the seeni sambol by heating the coconut oil in a pan over medium-low heat. Add the sliced onion and cook slowly for 10-12 minutes, stirring often, until well softened and caramelising. Add Maldive fish flakes, shrimp paste, chili powder, and curry powder; cook 1 minute. Stir in tamarind paste, brown sugar, and lime juice, and continue cooking until the mixture turns dark, jammy, and intensely savoury-sweet.

8. 8

   For the frikkadels, mix the beef mince, chopped onion, garlic, ginger, breadcrumbs, egg, black pepper, salt, and curry powder until just combined; do not overwork or the texture will be dense. Shape into 6 small balls. Heat the coconut oil in a small frying pan and fry the frikkadels for 6-8 minutes, turning, until browned and cooked through.

9. 9

   Remove the chicken from the curry. If desired, discard the bones and divide the meat into 2 portions. Spoon 2-3 tablespoons of the chicken curry gravy over the cooked rice and fold lightly to perfume it without making it wet or mushy.

10. 10

    Assemble each lamprais on a prepared banana leaf: place half the rice in the centre, top with 1 portion of chicken, half the brinjal moju, half the seeni sambol, and 3 frikkadels. Fold the banana leaf securely into a parcel, tucking in the sides to contain the juices.

11. 11

    Place the parcels in a steamer or on a rack over simmering water, cover, and steam for 10 minutes to meld the aromas and soften the banana leaf perfume into the rice. Serve hot, opening the parcel at the table for the full fragrance.

Nutrition per serving

Notes

• •Traditional lamprais often includes several meat preparations and a longer-baked rice, but this streamlined classic version keeps the key components and fits a 60-minute advanced home-cooking window.
• •If banana leaves crack, warm them a little longer; flexibility is essential for tight parcels.
• •Use a wide pan for the seeni sambol so the onions caramelise efficiently rather than sweat.
• •The brinjal moju can be slightly sharp-sweet; that contrast is important against the rich rice and curry.

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