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Prawns and capsicum in a delightful curry sauce, served with saffron rice.
1 cup basmati rice
1 large piece saffron threads
2 tbsp tandoori paste
½ cup chopped fresh parsley
400 g green peeled prawns, tails intact
½ cup non-fat natural yoghurt
1 red capsicum, diced
1 green capsicum, diced
- Heat a medium saucepan over medium high heat and spray with oil. Stir in the rice and the saffron. Add 2 cups water and bring to the boil. Stir, reduce heat to low, cover and cook for 15 min. Remove from heat and allow to stand for 5 min.
- Meanwhile, combine tandoori paste, ¼ cup of the yoghurt and half the fresh parsley in a bowl. Add the prawns and toss to coat.
- Heat a large non-stick frying pan over medium high heat and spray with oil. Add the prawns and cook, turning often, for 2-3 min until cooked through. Add capsicum, toss to combine. Stir the remaining yoghurt and parsley through rice and serve with prawns. Serve with lime wedges if desired.