Juice of 2 organic lemons
1 tea spoon sea salt
1 table spoon oil
2 branches of frech fennel
1 chile pepper, broken into pieces
1 table spoon of mild curry powder
1/2 table spoon of mustard seeds
1 tea spoon of coriander powder
1/2 spoon fresh grater ginger root
500 g boiled brown rice
20 g cashew nuts
In a bowl whisk together lemon juice, turmeric & salt. Set aside.
In a deep, heavy pan, heat the oil over medium-heat. Add the fennel, chiles and curry. Cook about 1 minute.
Add mustard and coriander, cook one more minute. Add the lemon juice mixture, the cashew nuts and ginger, cook for about 2 minutes.
Add the rice slowly and mix well.
You can serve it with soy yogurt raita.
I love it together with a salad of green tomatoes from Sicily…