Spiced prawn & coconut pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
Method
- STEP 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.
- STEP 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.
- STEP 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.
