SPICED PRAWN & COCONUT PILAF

Spiced prawn & coconut pilaf image

This pilaf is vibrant in colour and flavour, and particularly easy to make as the rice is cooked separately, then folded into the masala

Provided by Anjum Anand

Time 45m

Number Of Ingredients 16

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 429 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.41 milligram of sodium