Prawn pilau

An Indian dish.

Ingredients (serves 4):
2 tbsp korma curry paste
1 small onion, finely chopped
300g basmati rice, rinsed and drained
500ml chicken stock
500g cooked prawns, peeled
1 red chilli, sliced into rings
handful of coriander leaves, chopped
lemon wedges, to serve
2 large tomatoes, chopped

Method:
1. Heat a large wide pan and dry fry the curry paste with the onion for 4-5 minutes until the onion begins to soften.
2. Add the rice to the pan and stir to coat with the curry paste. Add the stock, then bring to a boil.
3. Cover the pan and turn the heat down low. Leave the rice to simmer slowly for 12-15 minutes until the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, tomatoes and chilli. Cover the pan and leave to stand for 5 minutes.
4. Fluff up the rice grains with a fork. Scatter coriander and serve with lemon wedges.

Tips:
Swap prawns with chicken for chicken pilau instead.

Recipe source: Simply Her magazine (Aug 2006)