One-pan prawn pilau

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Good Food

15 ratings

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1. Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
2. Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
3. Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

Making it different

Add 400g/14oz chopped smoked haddock in with the stock, add chopped hard-boiled egg and omit the prawns to make kedgeree. Or use cooked, chopped chicken instead of prawns. Make some raita by mixing finely chopped cucumber and chopped mint with natural low-fat yogurt to serve.

Per serving

340 kcalories, protein 18g, carbohydrate 65g, fat 3 g, saturated fat 1g, fibre 2g, salt 2.38 g

'A very quick recipe to make even though I don't often cook rice. I particularly enjoyed the prawns. Next time I make this, I will try using coconut milk in place of the stock.'

Latest comments and suggestions

• wendy

  05 November 2007

  wendy rated and commented on this recipe

  

  The peawn pilau was very nice I am on a low fat diet and always looking for something my whole family will enjoy, and they all did. I will try it with the chicken next time

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• Deborah

  16 November 2007

  Deborah rated and commented on this recipe

  

  This is a fabulous recipe and one of my favourite storecupboard meals! I like to added some toasted cashew nuts or almonds and serve with cooling natural yoghurt. Try omitting the prawns and using smoked haddock and boiled eggs to make kedgeree.

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• Gillian

  28 November 2007

  Gillian rated this recipe

  

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• Ash

  16 January 2008

  Ash rated and commented on this recipe

  

  This is a great mid-week meal for the whole family - just take some out before you add the chilli for younger kids.

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• Peter747

  20 January 2008

  Peter747 rated and commented on this recipe

  

  Loved it and so simple

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• Sarah

  25 January 2008

  Sarah rated and commented on this recipe

  

  Fantastic recipe! Smelt & tasted great. I used Patak's Tikka Marsala paste. Will definately be making this again soon, not sure if I'd add the chilli next time.

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• DomesticLou

  14 February 2008

  DomesticLou commented on this recipe

  This is really tasty & even better heated through the next day. Somehow when shopping for ingredients I forgot the prawns & the chilli (!?) so I used 1 can smoked mackerel, one can of tuna & dried chilli flakes instead.

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• GFrecipes

  28 February 2008

  GFrecipes rated this recipe

  

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• tasty stuff

  05 April 2008

  tasty stuff rated and commented on this recipe

  

  Very easy recipe, that has been successful every time I've cooked it-which is saying something as I'm an exceptionally rookie cook! Tastes just as good with one tbsp of Curry Paste, which is useful if you are going out in the evening!

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• firstlunchthenwar

  06 April 2008

  firstlunchthenwar rated this recipe

  

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• sonya

  23 April 2008

  sonya commented on this recipe

  So easy and yummy!

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• Bob

  19 May 2008

  Bob rated and commented on this recipe

  

  Very easy to make and very tasty

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• Abu Amin

  12 June 2008

  Abu Amin rated and commented on this recipe

  

  Extremely easy to make, practically idiot proof! Added chicken to the leftovers the following which worked great too. Personally didn't find two spoons of the korma sauce so will put in at least 3-4 next time.

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• Jo

  03 July 2008

  Jo rated and commented on this recipe

  

  I used curry powder as had no paste in but still very nice. As my husband doesn't like curry I made it for one but it was very simple to reduce the quantities and very easy to make. Next time I would do chicken instead of the prawns but will definitely make again.

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• saerahbinder

  05 July 2008

  saerahbinder commented on this recipe

  This is my ultimate stand by. I have made this with sweetcorn, chickpeas, extra hot madras paste, large prawns, small economy prawns to name but a few of the changes. It always turns out light and fluffy and there are never any leftovers!

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• Jo

  24 July 2008

  Jo commented on this recipe

  Just made this for dinner - we all loved it! Very quick easy and tasty.

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• Paul N London

  27 August 2008

  Paul N London commented on this recipe

  Wonderful supper dish - the idea was to leave some for tomorrow's lunch but that's not happening! I'm looking forward to trying the chicken and kedgeree versions soon too.

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• kate

  15 September 2008

  kate rated and commented on this recipe

  

  I made this with Pataks balti curry paste, added 140g of pancetta with the onions and fried them together. We love prawns so I added 450g of small prawns instead of 150g. The family loved it and can't wait to have it again. It is so easy to prepare that it makes midweek meals a doddle.

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• Gillian Glennsansum

  17 September 2008

  Gillian Glennsansum rated this recipe

  

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• Claire C C

  10 October 2008

  Claire C C rated and commented on this recipe

  

  Delicious and very easy to make - even after a long day at work. Would more than recommend it (we used patak's balti curry paste)

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Ingredients

• 2 tbsp korma curry paste (Patak's is good)
• 1 small onion , finely chopped
• 300g basmati rice , rinsed and drained
• 700ml chicken stock made from a cube
• 150g pack cooked peeled prawns , defrosted if frozen
• cupful frozen peas
• 1 red chilli , sliced into rings
• handful coriander leaves, chopped
• lemon wedges, to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Low-fat

Ingredients

• 2 tbsp korma curry paste (Patak's is good)
• 1 small onion , finely chopped
• 300g basmati rice , rinsed and drained
• 700ml chicken stock made from a cube
• 150g pack cooked peeled prawns , defrosted if frozen
• cupful frozen peas
• 1 red chilli , sliced into rings
• handful coriander leaves, chopped
• lemon wedges, to serve

Per serving

340 kcalories, protein 18g, carbohydrate 65g, fat 3 g, saturated fat 1g, fibre 2g, salt 2.38 g

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