- 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…
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.
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.
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 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.