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Spiced prawn & coconut pilaf

Spiced prawn & coconut pilaf

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
HighlightNutrientUnit
kcal429
fat16g
saturates4g
carbs56g
sugars4g
fibre2g
protein20g
low insalt0.41g
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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.

RECIPE TIPS
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.

Recipe from Good Food magazine, July 2009

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A star rating of 4 out of 5.10 ratings
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