Spiced prawn & coconut pilaf

This pilaf had a lovely vibrant colour and I thoroughly enjoyed it! I've never tried a pilaf before and expected the dish to be too dry, but it had a wonderful, light flavour. What I do recommend is that if you really want the dish to explode in your mouth, double up on all the spices and even add a small amount of lime juice, to really bring out the flavours, and yes, my kitchen does smell like a Morracan market, no bad thing! A new favourite.....?

for you to enjoy...

SERVES 4 ~ PREP 15 MINS ~ COOK 30 MINS
- 250g/9oz basmati rice, washed well 
- medium sized fresh root ginger - roughly chopped. 
- 2 large garlic cloves
- 2 medium tomatoes
- 4 tbsp vegetable oil
- I tsp cumin seeds
- 5 black peppercorns
- 1/2 a large cinnamon stick
- 3 cloves
- 3 cardomom pods
- 1 medium onion, finely sliced
- 1/2 tsp tumeric
- 1/4 tsp chilli powder
- 300g/10oz raw prawns
- handful of flaked unsweetened coconut (or just get a generous handful of dessicated coconut!)

1) Cook the rice according to the pack intructions, then set aside. Don't stir the rice to much as it will release the starch in the rice!
2) Put the ginger (peel it first!!!) garlic and tomatoes into a food processor, blend to make a paste, then set aside until you're ready to cook!
3) Chop up one medium onion. Use a really sharp knife to cut the onion thinly!
4) Heat the oil in a large non-stick pan and add the whole spices.
5) As the spices sizzle, add the onion , frying over medium heat for about 10 mins until soft and lightly golden brown!
6) Add the ground spices and the paste, then cook over a low heat, stirring occasionally until the sauce has slightly separated fromt the oil.
7) Add the prawns, then cook for a few minutes until cooked throug - the mixture should be quite dry and paste-like.
8) Stir the cooked rice into the pan to coast it well into the spices. Make sure the rice is heated through, then served with the scattered coconut!

Best served with some good old naan bread!!