Spiced prawn & coconut pilaf

• basmati rice↗250g g

  washed well

• small piece fresh root ginger↗

  roughly chopped

• large garlic cloves↗2
• medium tomatoes↗2

  quartered

• vegetable oil↗4 tbsp tbsp
• cumin seeds↗1 tsp tsp
• black peppercorns↗5
• ½ cinnamon stick
• cloves↗3
• cardamom pods↗3
• medium onion↗1

  finely sliced

• ½ tsp turmeric tsp
• ¼ tsp chilli powder tsp
• ground coriander↗1 tsp tsp
• raw prawns↗300g g

  peeled

• handful flaked unsweetened coconut↗

  to serve

Step-by-step instructions

1. 1

   Cook the rice according to pack instructions, then set aside. Put the ginger, garlic and tomatoes into a food processor, blend to make a paste, then set aside until you’re ready to cook.

2. 2

   Heat the oil in a large non-stick pan and add the whole spices. Once they sizzle, add the onion, frying over a medium heat for about 10 mins until soft. Add the ground spices and paste, then cook over a low heat, stirring occasionally until the sauce has released the oil back into the pan. Add the prawns, then cook for a few mins until cooked through – the mixture should be quite dry and paste‑like.

3. 3

   Stir the cooked rice into the pan to coat it well in the spices. Make sure the rice is heated through, then serve scattered with the coconut.