Monday, 8 November 2010

Spiced Rice with Tiger Prawns

cooked rice
250 g cooked tiger prawns
1 leek, very finely chopped
4 garlic cloves, very finely chopped
1 carrot, julienenned
1 red onion, finely chopped
2 tsp garam masala
freshly ground pepper
sea salt
2 tsp balsamic glaze
2 tbsp fresh coriander, chopped

250 g sweet green peppers
olive oil
freshly ground pepper
sea salt

1x Charmoula

peparing the sweet peppers
1. Heat the oil in a pan.
2. Sauté the peppers until blistered all over.
3. Season with pepper and salt.
4. Remove from the pan and place on paper towel to drain.

1. Sauté the leek, garlic and carrot over a low heat for about 5 minutes.
2. Add the garam masala and sauté for a further 2 minutes.
3. Season with pepper and salt.
4. Add the basamic glaze and sauté for another 2-3 minutes until the vegetables are soft.

5. Add the rice, sweet peppers and and prawns.
6. Put a lid on and heat through for 10 minutes.
7. Serve in preheated plates sprinkled with freshly chopped coriander and charmoula.

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