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
Method:
- 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