Sri Lankan Prawn Pilaf


Yields2 Servings

Ingredients

 1 Onion
 1 Garlic Clove
 1 Courgette
 300 ml Water
 1 Vegetable Stock Powder (pot)
 ¾ Sri Lankan Curry Powder (large pot)
 150 g Basmati Rice
 1 Lemon
 1 Flat Leaf Parsley (bunch)
 1 tbsp Olive Oil
 1 Beetroot
 150 g King Prawns

Instructions

Prep the veggies
1

Pop your kettle on to boil. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Remove the ends from the courgette and quarter lengthways then chop widthways into small pieces. Once the kettle has boiled, pour the water into a measuring jug with the stock powder and stir to dissolve.

Cook the rice
2

Heat a splash of oil in a large saucepan on a medium heat. Add the onion and cook for 4-5 minutes. Stir in the garlic, curry powder, rice and courgette. Add the stock and bring to the boil. When boiling, lower the heat to medium and pop a lid on the pan. Cook for 10 minutes, then remove from the heat and set aside for another 10 minutes or until ready to serve.

Mix the dressing
3

Meanwhile, zest the lemon. Roughly chop the parsley. Put half the parsley in a mixing bowl and add a pinch of lemon zest and the olive oil.

Make the slaw
4

Trim, peel and grate the beetroot on a coarse grater. Add it to the bowl with parsley dressing and squeeze in half the lemon juice. Season with salt and pepper. Taste and add more salt, pepper, lemon juice or zest if needed.

Fry the prawns
5

Heat a drizzle of oil in a frying pan on medium heat. When hot, add the prawns. Season with salt, pepper and a little lemon juice. Cook, stirring occasionally for 5 minutes.

Finish and serve
6

Gently fluff up the rice with a fork, stir in the prawns and add a squeeze more lemon juice and the remaining parsley. Taste the pilaf and season with more salt, pepper or lemon juice if needed. Serve a generous amount for each person, making sure the prawns are evenly distributed! Serve the beetroot and herb law on the side.

Ingredients

 1 Onion
 1 Garlic Clove
 1 Courgette
 300 ml Water
 1 Vegetable Stock Powder (pot)
 ¾ Sri Lankan Curry Powder (large pot)
 150 g Basmati Rice
 1 Lemon
 1 Flat Leaf Parsley (bunch)
 1 tbsp Olive Oil
 1 Beetroot
 150 g King Prawns

Directions

Prep the veggies
1

Pop your kettle on to boil. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Remove the ends from the courgette and quarter lengthways then chop widthways into small pieces. Once the kettle has boiled, pour the water into a measuring jug with the stock powder and stir to dissolve.

Cook the rice
2

Heat a splash of oil in a large saucepan on a medium heat. Add the onion and cook for 4-5 minutes. Stir in the garlic, curry powder, rice and courgette. Add the stock and bring to the boil. When boiling, lower the heat to medium and pop a lid on the pan. Cook for 10 minutes, then remove from the heat and set aside for another 10 minutes or until ready to serve.

Mix the dressing
3

Meanwhile, zest the lemon. Roughly chop the parsley. Put half the parsley in a mixing bowl and add a pinch of lemon zest and the olive oil.

Make the slaw
4

Trim, peel and grate the beetroot on a coarse grater. Add it to the bowl with parsley dressing and squeeze in half the lemon juice. Season with salt and pepper. Taste and add more salt, pepper, lemon juice or zest if needed.

Fry the prawns
5

Heat a drizzle of oil in a frying pan on medium heat. When hot, add the prawns. Season with salt, pepper and a little lemon juice. Cook, stirring occasionally for 5 minutes.

Finish and serve
6

Gently fluff up the rice with a fork, stir in the prawns and add a squeeze more lemon juice and the remaining parsley. Taste the pilaf and season with more salt, pepper or lemon juice if needed. Serve a generous amount for each person, making sure the prawns are evenly distributed! Serve the beetroot and herb law on the side.

Sri Lankan Prawn Pilaf