Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Freshly Grated Coconut Or
-Desiccated Coconut
3 c Water
1 ts Tumeric
1/4 ts Salt
1 Bouillon Cube
2/3 c Water
2 1/2 c Long Grain Rice
Strips Of Red Pepper
Thin Slices Of Cucumber
Fried Onion Rings
Strips Of Flat Omelette
-(Recipe Below)

Soak the coconut in the 3/4 litre of water overnight. Strain the
water from the coconut; bring to a boil. Add the tumeric, salt and
stock cube, dissolved in 2/3 Cup of water. Add the rice to the liquid
and cook slowly until all the liquid has been absorbed. If the rice
is not cooked, add more liquid and continue cooking, slowly, until
done. Decorate with the pepper, onion rings, cucumber and omelette
strips.

FLAT OMELETTE:

Heat the oil in a small frying pan. Beat the eggs and add the salt
and pepper. Cover the bottom of the pan with a thin layer of egg.
Cook slowly for 2 to 3 minutes. Turn out onto a warm plate and keep
it warm. Continue to cook until all of the egg mixture is used up.
When done cut each omelette into 1/4-inch strips and use for a
garnish.

From How To Cook Good Curries by Helen Lawson Copyright 1973

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