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Spiced prawn & coconut pilaf
Serves 4
Easy
Prep:
Cook:
This pilaf is vibrant in colour and flavour, and particularly easy to make as the rice is cooked separately, then folded into the masala
Skip to ingredients
- 250g basmati ricewashed well
- small piece fresh root gingerroughly chopped
- 2 large garlic cloves
- 2 medium tomatoesquartered
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 5 black peppercorns
- ½ cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 medium onionfinely sliced
- ½ tsp turmeric
- ¼ tsp chilli powder
- 1 tsp ground coriander
- 300g raw prawnspeeled
- handful flaked unsweetened coconutto serve
Nutrition: per serving
- kcal429
- fat16g
- saturates4g
- carbs56g
- sugars4g
- fibre2g
- protein20g
- salt0.41glow
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.
