Tuesday, 26 November 2013

Spiced prawn and coconut pilaf


I was fortunate enough to have all the ingredients for this meal I found on the BBC Goodfood website last night. It saved me an unwanted shopping trip. A bag of raw prawns in the freezer and a well stocked spice cupboard is a really good standby. Even better Steve cooked last night, he is a little slow on the chopping front, but I can handle that if he is happy to do the cooking.  A very flavoursome, reasonably easy to make meal. 

Ingredients
Serves 4
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
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.

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