Summer Pilau with Tomato, Coconut and Cashews
Tomatoes work in different ways in this recipe: they create a wonderful sauce with the coconut milk, which is used to flavour and cook the rice, and then they float to the top to decorate the dish. The end result is a dish delicious enough to stand on its own feet without the need for anything else and (as a side benefit) it uses just a single pan. You'll need a wide frying pan with a tight-fitting lid. NOTE: curry leaves add a lovely citrus and smoke flavour to the rice but can be tricky to find unless you live near an Asian supermarket, although larger supermarkets do have them sometimes. If you can't find them, leave them out.
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