Spiced prawn pilau
Ingredients
- 12 queen prawns, shelled and cleaned
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) olive oil
- 2 onions, finely chopped
- 2 green peppers, seeded and chopped
- 3 garlic cloves, crushed
- 20ml (4 tsp) fresh ginger, crushed
- 5ml (1 tsp) ground turmeric
- 15ml (1 tbsp) medium curry powder
- 250ml (1 cup) plain yoghurt
- 240g rice
- 500ml (2 cups) chicken stock, hot
- 2 bay leaves
- yoghurt, extra, to serve
- spring onion greens, chopped, to serve
Instructions
1
Place the prawns in a bowl and season, rubbing the seasoning in well.
2
Heat the oil in a deep pot and brown the prawns all over. Remove with a slotted spoon and keep warm.
3
In the same pot, gently sauté the onions, pepper, garlic and ginger for a few minutes.
4
Return the prawns to the pot and add the turmeric, curry powder and yoghurt. Stir with a wooden spoon to coat well. Cover and cook on medium heat for 15 minutes.
5
Stir in the rice, stock and bay leaves and bring to a simmer. Cover and cook for about 20 minutes. Remove from the heat and leave to stand uncovered until the rice has absorbed all the liquid.
6
Adjust the seasoning and serve with the extra yoghurt, spring onions and a chutney of your choice.
