Spiced prawn & coconut pilaf

Spiced prawn & coconut pilaf

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(9 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
This pilaf is vibrant in colour and flavour, and particularly easy to make as the rice is cooked separately, then folded into the masala

Nutrition and extra info

Nutrition: per serving

  • kcal429
  • fat16g
  • saturates4g
  • carbs56g
  • sugars4g
  • fibre2g
  • protein20g
  • salt0.41g
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Ingredients

  • 250g basmati rice, washed well
  • small piece fresh root ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 large garlic cloves
  • 2 medium tomato, quartered
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 5 black peppercorns
  • ½ cinnamon stick
  • 3 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 3 cardamom pods
  • 1 medium onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ¼ tsp chilli powder
  • 1 tsp ground coriander
  • 300g raw prawns, peeled
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • handful flaked unsweetened coconut, to serve
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

Method

  1. Cook the rice according to pack instructions, then set aside. Put the ginger, garlic and tomatoes into a food processor, blend to make a paste, then set aside until you’re ready to cook.

  2. Heat the oil in a large non-stick pan and add the whole spices. Once they sizzle, add the onion, frying over a medium heat for about 10 mins until soft. Add the ground spices and paste, then cook over a low heat, stirring occasionally until the sauce has released the oil back into the pan. Add the prawns, then cook for a few mins until cooked through – the mixture should be quite dry and paste-like.

  3. Stir the cooked rice into the pan to coat it well in the spices. Make sure the rice is heated through, then serve scattered with the coconut.

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Comments (9)

melz88's picture
5

I LOVE this dish. I use cooked prawns and I use coconut cream or coconut milk instead of the flaked coconut. I also use a tablespoon of tomato paste instead of the tomatoes.

borisvanhalen's picture

absolutely beautiful, one of my all time favorite things to make and EAT!

annelisarkanen's picture
2

Nice enough, but perhaps alittle bland. I might not make again...

lulujersey's picture
3

Nice but a little bland even with all those spices !!

francklin's picture

Really nice flavours although next time I will use Garam Massala as these are just the whoe spices ground as my husband hates biting into whole spices that I cant be bothered to remove before hand. I also used cooked king prawns as they were on offer and they worked well.

bellymonster3's picture
3

Easy to make,nice but wouldn't cook it again.

corinne_lewis's picture
5

This was absolutely delicous! Couldn't find raw prawns so used cooked ones. Used fresh coconut and "flaked" it with a peeler. Will definitely do it again.

hexane's picture
5

Easy to make and very tasty. I made mine a little moister than the recipe suggested.

weeble's picture
5

Australian Banana Prawns were on "Special." (Only A$12 a kilo!) This recipe was the "favourite recipe" how could I not make it? I added a touch of coconut cream, stirred in with the cooked rice.

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