An easy and attractive main dish which is perfect for summer parties. The coconut milk subtly adds flavour to the dish.
- 2 tbsps. oil
- 1 medium onion, finely chopped
- 1-2 green chillies
- 6 cloves of garlic
- I inch ginger, finely grated
- 6 cloves
- 125 g chopped tinned tomatoes
- 30 g creamed coconut cut into pieces
- 400 g peeled fresh prawns
- ½ tsp. salt
- 2 tbsps. chopped fresh coriander leaves
- 1 tbsp. cider vinegar
- 3 drops Turmeric Spice Drops®
- 6 drops Tikka masala Spice Drops®
- 2 drops Cumin Spice Drops®
- 4 drops Cardamom Spice Drops®
- 4 drops Cinnamon Spice Drops®
For the rice
- 250 g basmati rice, washed and soaked in cold water
- 1 tbsp. oil
- cumin seeds
- 400 ml warm water
Prepare the rice
- Wash and drain the rice.
- Add oil to a pan on high flame. Add the cumin and let the seeds splutter.
- Add the drained rice and stir and sauté for 2-3 minutes.
- Add the salt and water and bring to the boil. Cover the pan tightly and reduce the heat. Cook for 10 minutes without lifting the lid.
- Remove from heat and leave undisturbed for 10 minutes.
Prepare the prawns
- Add the oil to a heavy based saucepan over medium heat. Add the onions, fresh chillies, garlic, cloves and ginger. Stir and fry until they are soft but not brown.
- Add the tomatoes, stir and cook until the tomato juice thickens. Also add the creamed coconut and stir until dissolved.
- Now add the prawns, salt and coriander leaves. Stir and cook for 2-3 minutes. Add all the Spice Drops® and mix well.
- Stir in the vinegar and turn off the heat.
- For mixing the prawns to the rice, transfer the rice into a large dish and add the spiced prawns. Gently fork through to mix well. The pulao can be reheated in the microwave if necessary.