Spicy Prawn Curry With Quick Pilau Rice Recipes

QUICK & SPICY PRAWN CURRY

Steps:

• Heat the oil in a large wok style pan and fry the onion, ginger and garlic stirring, for 5 minutes.
• Add the chilli and carry on frying for another 5 minutes or until the onions start turning golden.
• Add the spices and fry for 2 minutes, stirring.
• Cook the Veetee Basmati Rice in the microwave according to the instructions.
• Add the prawns, chopped tomatoes and tomato paste, bring to the boil and then lower to a simmer for 3 minutes, stirring.
• Stir in the single cream and heat through for 2 more minutes.
• Serve with the Veetee Basmati Rice and garnish with chopped coriander.

SPICY PRAWN CURRY WITH QUICK PILAU RICE

Steps:

• Peel and finely slice the red onion, pick the coriander leaves and set aside, then finely slice the stalks. Peel and finely chop the ginger, then finely chop the chilli.
• Heat 1 tablespoon of olive oil in a large saucepan over a medium heat. Add the red onion, coriander stalks (not leaves) and dried spices, then fry for about 1 minute, until the mustard seeds start to pop.
• Add the chopped ginger and green chilli, then cook for a further 5 minutes, or until the onions have softened, stirring occasionally.
• To prepare the rice, peel and finely chop the onion, then add to a pan over a medium heat with 1 teaspoon of vegetable oil and the butter. Cook for 5 minutes, or until just colouring. Put a kettle of water on to boil.
• Sprinkle in the spices, keeping the dried chilli whole (if using), and cook for 1 minute. Turn up the heat, add the rice and stir well.
• Fill the mug you used for the rice with boiling water (about 350ml, or twice the volume of the rice) and add to the pan, with a good pinch of sea salt. Bring to the boil, cover and reduce the heat.
• Simmer for 12 to 15 minutes over a low heat, or until the water has been absorbed and the rice is cooked.
• Roughly chop the fresh tomatoes and add to the spiced onions with a splash of boiling water. Bring to the boil, season, then simmer for 5 minutes, or until thickened and darkened slightly.
• Stir in the prawns and coconut milk and cook for 3 to 5 minutes, or until the prawns are pink and cooked through.
• Fluff up the rice with a fork, then serve with the curry, removing the chilli (if using), and a scattering of the coriander leaves on top.

SPICED PRAWN & COCONUT PILAF

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.