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Spiced prawn & coconut pilaf

Looking for a dinner that will really impress? Go no further! - by Amy Sinclair
  • 05 Apr 2019
Spiced prawn & coconut pilaf
Prep: 15 Minutes - Cook: 30 Minutes - easy - Serves 4
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This delicious Spiced prawn & coconut pilaf is vibrant in colour and flavour. It’s particularly easy to make as you cook the rice separately, then fold it into the flavourful masala, which lightly coats each grain. Use as many prawns as you like – a few more or a few less will not take away from the flavours.

Ingredients

250g/9oz 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/10oz raw prawns, peeled

handful flaked unsweetened coconut, to serve

Method

  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.

  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.

  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.

  • thrifty dinner ideas recipe
  • quick dinner party recipe
  • healthy dinner recipe
  • prawn recipe
  • indian recipes
  • fish and seafood
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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