Spiced Prawn and Pea Pilaf
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
¾ tbsp garam masala
½ tsp ground turmeric
300g basmati rice
600ml vegetable or chicken stock
400g frozen field fare king prawns, fully defrosted
Couple of handfuls of frozen field fare peas
Juice of ½ lemon
Heat the oil in a large, lidded sauté pan. Fry the onion, stirring frequently, for 5 minutes until soft but not coloured.
Add the garlic, cook for another minute, then add the spices and cook for 2 minutes.
Add the rice and cook, stirring, for a minute or two to toast, then add the stock, season well and bring to a simmer.
Simmer for a minute, then put the lid on and turn down the heat as low as possible – you should just be able to hear it gently bubbling.
Cook, without stirring, for 20 minutes until the rice is cooked with a little bite and the liquid has been absorbed.
Add the prawns to the pan 3-4 minutes before the end of the cooking time, then add the peas for the last 2 minutes.
Once the rice is cooked and the prawns are completely pink, stir through the lemon juice, taste and adjust the seasoning as needed.
Serve immediately – it’s great with a dollop of Greek yogurt.
Many thanks to Delicious Magazine for this Recipe