Coconut rice and an interesting selection of sambals to enhance any curry dish.


Pickled Red Onion

  • 2 T (30 ml) white wine or cider vinegar
  • 1 T (15 ml) sugar
  • 1 red onion, thinly sliced

Cucumber and Mint Raita

  • ½ cucumber, grated and drained
  • 1 t (5 ml) Ina Paarman’s Vegetable Spice
  • 1 cup (250 ml) full cream plain yoghurt
  • 2 T (30 ml) mint leaves, chopped
  • 1 T (15 ml) lime or lemon juice

Coconut rice

  • 2 cups (500 ml) uncooked rice, cooked to manufacturer instructions
  • ¾ cup (180 ml) coconut milk
  • ½ cup (25 g) coconut flakes, toasted

Chilli Chutney Sambal

  • Ina Paarman's Sweet Chilli Chutney

Peach Apricot Sambal

  • Ina Paarman's Peach Apricot Chutney

Coriander Pesto Sambal

  • Ina Paarman's Coriander Pesto
Pickled Red Onion

Place the vinegar and sugar in a bowl and stir until the sugar has dissolved.

Add the onion and toss to coat.

Allow to stand for at least 30 minutes or overnight before serving. The longer it stands, the more the red colour will develop.


Cucumber and Mint Raita

Season the cucumber with Vegetable Spice and leave to drain in a colander. Squeeze dry by putting a saucer over the cucumber and pressing on it.

Place the yoghurt, cucumber, mint and lime/lemon juice in a bowl and mix to combine.


Coconut rice

Cook the rice and add the coconut milk to the warm rice. Stir to combine.

Sprinkle with coconut flakes to serve.

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