I’m not sure where this name came from but it has been in the family for many years. It is really a light rice pilaf dish. With mild Indian flavours, only a slight kick of chilli and the sweetness of the prawns, peas, carrots, it is an unusual but delicious combination.
It’s a lovely accompaniment to grilled fish, like Spicy Salmon Fillets, or a meal in itself with a tangy Cucumber and Yoghurt Raita.
Prep time: 30 minutes Cooking time: 45 minutes Resting time: 15 minutes
- 500g green prawns, shelled and deveined
- 1.5 cups of basmati rice
- 1 medium carrot diced into small pieces
- 1/2 cup frozen peas
- 5 medium size mushrooms diced into small pieces
- 2 large onions sliced into thin rings
- 1/2 teaspoon chilli powder or masala
- 1 teaspoon cumin powder
- 1 stick of cinnamon bark
- 4 green cardamom pods
- handful of fresh curry leaves (optional)
- 2 teaspoons fresh ginger(1/2 a fingers worth) and garlic (3 cloves)crushed
- 2-4 green chillies chopped in large pieces (thirds)
- Salt to taste
- 3 tablespoons butter for frying prawns
- 2 tablespoons vegetable oil for frying onions
1. Pre-heat oven to 180 degrees Celsius
2. Shell and devein prawns, I cut them in half if they are too large, then marinate prawns with chilli powder/masala.
3. Parboil rice with 5 cups of water with salt until half cooked about 8-10 minutes (stain par boiled rice and set aside…don’t forget it on the stove, while doing other prep, and overcook the rice!)
4. Dice carrots and mushrooms while rice is cooking. (check the rice and strain) Then par-cook the carrots covered with water in the microwave for 2 minutes on high.
5. Heat butter and 1/2 oil in a large casserole dish over medium heat , fry prawns in batches for 2-3 minutes until just sealed, do not cook them through as they will cook in the oven. Remove prawns, draining from oil and place aside.
6. Add additional oil to leftover pot and add cinnamon stick, cardamom pods, curry leaves and heat gently. Add onions and cook gently until transparent.
7. Add cumin powder, turmeric, green chillies, ginger and garlic to opinion mixture and mix through onion mixture, stirring for 2–3 minutes.
8. Remove the pot from heat, then remove the onion mixture from the oil. (This seems illogical as you add them back in later, but it has something to do with the interaction between the parboiled rice and the oil that does make a difference to the finished dish)
9. Add rice, mushrooms, drained carrots, peas and mix evenly, coating mixture in the leftover oil/butter in the pot. Then add prawns and onion mixture and gently mix through again.
10. Drizzle a cup of water over the whole dish and place in oven for 45 minutes. Leave it to sit in the pot to rest for 15 minutes or longer before serving.