Spiced prawn & coconut pilaf

Dinner with 16 ingredients.

Servings: 4

Total time: 45 minutes

Ingredients

• 4 tablespoon vegetable oil
• 3 cloves
• 1 teaspoon ground coriander
• 1 medium onion finely sliced
• 2 medium tomatoes quartered
• 1 teaspoon cumin seeds
• 300 gram raw prawns peeled
• 0.25 teaspoon chilli powder
• handful flaked unsweetened coconut to serve
• 250 gram basmati rice washed well
• 5 black peppercorns
• 3 cardamom pods
• 0.5 cinnamon stick
• 2 large garlic cloves
• 0.5 teaspoon turmeric
• small piece fresh root ginger roughly chopped

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.