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Curried prawn rice with coconut & mango
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1 small mango, peeled, stoned and finely chopped
1 large onion, finely chopped
½ x 28g pack coriander, chopped
Finely grated zest of 1 lime, plus 2 tsp juice
300ml Cooks’ Ingredients Fish Stock
½-1 tsp Cooks’ Ingredients Crushed Chillies
15g Bart Creamed Coconut, roughly chopped
1 tbsp dried curry leaves
175g frozen essential Raw King Prawns
250g pack microwaveable basmati pilau rice
1. Combine the mango, 1 tbsp of the chopped onion, a quarter of the chopped coriander and the lime zest and juice in a small bowl. Mix well.
2. Put the remaining onion in a large frying pan with the stock, chillies, coconut and curry leaves and bring to the boil. Cook for 2 minutes until the liquid thickens. Reduce the heat to low. Add the frozen prawns and cook very gently for about 5 minutes until the prawns have turned pink and opaque.
3. Add the rice and remaining coriander to the pan and break up the rice with the back of a spoon. Heat thoroughly for 2-3 minutes until the rice is piping hot. Serve scattered with the mango mixture.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in July 2019.
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