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Spicy prawn curry with quick pilau rice
breakfast | serves 1
There’s enough for two meals here, and any leftover rice can be used for a lamb or chicken biryani, or as a base for stuffed squash.
1. Start the rice. Heat the 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.
2. Add the chopped ginger and green chilli, then cook for a further 5 minutes, until the onions have softened, stirring occasionally.
3. Meanwhile, prepare the rice. Heat the vegetable oil and butter in a saucepan over a medium heat. Add the chopped onion and cook for 5 minutes, until just colouring. Put a kettle of water on to boil.
4. Sprinkle in the spices 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 salt. Bring to the boil, cover and reduce the heat.
5. Simmer for 12–15 minutes over a low heat, until the water has been absorbed and the rice is cooked. Turn off the heat and fluff the rice with a fork. Set aside, covered.
6. Add the vine tomatoes and a splash of boiling water to the spiced onions for the curry. Bring to the boil, season, then simmer for 5 minutes until thickened and darkened slightly. Stir in the prawns and coconut milk and cook for 3–5 minutes, or until the prawns are pink and cooked through.
7. Serve the curry on a bed of rice, removing the chilli, if using, and sprinkle with the coriander leaves.
Per serving 969 cals, 41g fat (17.7g saturated), 52.4g protein, 91g carbs, 26.6g sugars
Recipe Philippa Spence
Photo Jonathan Gregson
from Issue 36
ingredients• 1 tbsp olive oil
• 1 small red onion, finely sliced
• ½ bunch coriander, leaves picked, stalks finely sliced
• 1 tsp mustard seeds
• ½ tsp turmeric
• 4 dried curry leaves (optional)
• 1 thumb-sized piece of ginger, finely chopped
• ½–1 green chilli, finely chopped
• 2 vine tomatoes, roughly chopped, or about 100g peeled
• 200g raw shell-on prawns
• 100ml light coconut milk
• 1 tsp vegetable oil
• 1 tsp unsalted butter
• 1 onion, finely chopped
• 1 tsp cumin seeds
• 1 dried red chilli (optional)
• 3 cardamom pods
• 4 cloves
• 1 tsp turmeric
• 1 bay leaf
• ½ mug of basmati rice (about 150g)