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dice the white onion and mince the garlic and ginger.
preheat an oven to 180ºC.
heat the oil and butter in a frying pan and throw in the cashew nuts to fry until the nuts begin to brown.
add the onion, garlic and ginger to the frying pan and allow to soften before adding the sultanas, prawns and spices, then season well.
fry for a few more minutes before transferring to an oven proof dish.
tip the rice into the ovenproof dish and toss it with the prawn spice mixture a little.
place the dish into the oven and cook for 10 minutes, until it's very dry.
slice the red onions and throw them into a saucepan with a glug of oil.
cook the onions slowly for 10 minutes until they caramelise, adding a little water if they begin to catch, then season well.
serve the oven proof dish at the table and top the rice with the caramelised onions and a sprinkle of chopped coriander.