Tomatoes: Prawn Pilau
Five ways with…tomatoes: Prawn Pilau
‘Hurrah!’ I hear you cry. ‘Finally, she’s done another post!’ Yes, indeed I have, and you’re in luck because this one’s a particularly yummy one and the second in my ‘Five ways with…tomatoes’ series. This recipe comes from my Mama and is both ridiculously easy and ludicrously tasty. You’re welcome!
You will need:
8 oz basmati rice
2 green cardamoms
1 small stick of cinnamon
4 oz butter (or ghee if you have it)
1/2 tsp ground ginger
2 tsp garam masala
6-8 oz finely chopped tomatoes (don’t be tempted to use the tinned kind – it’s just not the same!)
1lb prawns (cooked or uncooked)
1 tsp chilli powder
- Pre-heat oven to 150C
- Add your cardamoms, peppercorns, cloves and cinnamon stick to a large pan of salted water and bring to the boil (if you don’t want to be picking these bits out of the rice later then tie them together in a bit of muslin cloth – I don’t normally bother with this though!). Once boiling, add the rice and cook for as long as packet instructs.
- Meanwhile, melt the butter in an oven proof pan and add the tomatoes and spices. Cook gently for 5 minutes, stirring regularly.
- If you are using raw prawns then add these and continue to cook gently until they turn a coral colour and lose their translucency. If you are using cooked prawns then just stir them in and turn off the heat.
- Strain the rice once it is cooked and then add to your pan with the prawns and mix together.
- Put the pan in the oven for 10 mins
- If you’re feeling fancy schmancy then garnish with some chopped coriander.
Nutritional Information (Per Serving)
(calculated using www.caloriecount.com)
This is gorgeous with loads of mango chutney and maybe a simple green salad with a lemon juice and olive oil dressing. Oh, and a cold beer…