Ingredients
- 2 1/2 tablespoons tikka or mild curry paste
- 5 tablespoons thick Greek-style yoghurt
- 4 tablespoons (1/3 cup) chopped coriander, plus extra leaves to garnish
- 12 large king prawns
- 6 cardamom pods, lightly crushed
- 1 cup (200g) Basmati rice
Method
- Step 1Combine 1 1/2 tablespoons curry paste, 4 tablespoons yoghurt and 3 tablespoons coriander in a large shallow dish. Add prawns and turn to coat, then cover and refrigerate until needed.
- Step 2Place remaining tablespoon of paste, cardamom and 1 teaspoon salt in a large pan. Add rice and 1 1/2 cups (375ml) cold water, stirring to distribute the paste.
- Step 3Bring to the boil, then reduce heat to low and simmer, partially covered, for 10 minutes or until most of the liquid has been absorbed. Stir in remaining yoghurt and coriander, and cover to keep warm.
- Step 4Preheat a chargrill or barbecue on high heat. Cook prawns for 1-2 minutes each side until cooked through.
- Step 5Sprinkle pilaf with extra coriander and serve the prawns with the pilaf.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1329 kj
Energy
6g
Fat Total
2g
Saturated Fat
2g
Fibre
20g
Protein
110mg
Cholesterol
762.2mg
Sodium
4g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: delicious.
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