Spiced prawn & coconut pilaf

Recipe uploaded by

Anjum Anand

5 ratings

Recipe by Anjum Anand

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Cooking rice

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.

BASMATI RICE

Basmati means 'full of fragrance' and it really does have its own delicate character. It is used mainly in lightly spiced North Indian pilafs and also simply boiled. Raw rice keeps well in an airtight container.

PER SERVING

429 kcalories, protein 20g, carbohydrate 56g, fat 16 g, saturated fat 4g, fibre 2g, salt 0.41 g

Latest comments and suggestions

• weeble cooks

  09 July 2009

  weeble cooks rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rog

  13 July 2009

  Rog rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Corinne

  18 July 2009

  Corinne rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bellymonster3

  25 July 2009

  bellymonster3 rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• linkevica

  05 August 2009

  linkevica rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lamb chop

  10 September 2009

  lamb chop commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/11202/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g basmati rice , washed well
• small piece fresh root ginger , roughly chopped
• 2 large garlic cloves
• 2 medium tomatoes , quartered
• 4 tbsp vegetable oil
• 1 tsp cumin seeds
• 5 black peppercorns
• ½ cinnamon stick
• 3 cloves
• 3 cardamom pods
• 1 medium onion , finely sliced
• ½ tsp turmeric
• ¼ tsp chilli powder
• 1 tsp ground coriander
• 300g raw prawns , peeled
• handful flaked unsweetened coconut , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 250g basmati rice , washed well
• small piece fresh root ginger , roughly chopped
• 2 large garlic cloves
• 2 medium tomatoes , quartered
• 4 tbsp vegetable oil
• 1 tsp cumin seeds
• 5 black peppercorns
• ½ cinnamon stick
• 3 cloves
• 3 cardamom pods
• 1 medium onion , finely sliced
• ½ tsp turmeric
• ¼ tsp chilli powder
• 1 tsp ground coriander
• 300g raw prawns , peeled
• handful flaked unsweetened coconut , to serve

PER SERVING

429 kcalories, protein 20g, carbohydrate 56g, fat 16 g, saturated fat 4g, fibre 2g, salt 0.41 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk