Spiced prawn & coconut pilaf

Spiced prawn & coconut pilaf

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(9 ratings)

Prep: 15 mins Cook: 30 mins


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



    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



    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



    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



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

  • ½ tsp turmeric



    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



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

  • handful flaked unsweetened coconut, to serve



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


  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

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

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

lulujersey's picture

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

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

corinne_lewis's picture

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

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

weeble's picture

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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