The minty flavour complements the spicing of the halibut. I used the last mint in my garden to make this dish. You can also substitute potatoes for cauliflower if you wish.
- 1 cup coconut milk
- 1/2 cup chopped mint
- 2 tablespoons vegetable oil
- 2 cups small cauliflower florets
- 2 cups basmati rice, rinsed
- 1 1/2 cups water
- 1/2 teaspoon whole cloves
- 1 1-inch piece cinnamon stick
- 2 teaspoons chopped seeded green chili peppers
- Salt to taste
Combine coconut milk and mint in a blender or mini-chop and process until mint is very finely chopped. Set aside.
Heat oil in a pot over medium heat. Add cauliflower and cook, stirring occasionally, for 3 minutes or until lightly golden. Add rice and stir until well coated with oil. Add reserved coconut milk, water, cloves, cinnamon stick, chili and salt and bring to a boil.
Cover pot and turn heat to low. Steam rice for 15 minutes or until rice is cooked and liquid has been absorbed. Remove from heat and let stand at least 5 minutes to steam before serving. Remove whole spices if desired. Serves 4 to 6.