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Tikka prawns with yoghurt pilaf
Tikka prawns with yoghurt pilaf
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients:
  • 70.00 gm tikka or mild curry paste
  • 100.00 ml thick Greek-style yoghurt
  • 80.00 ml (1/3 cup) chopped coriander, plus extra leaves to garnish
  • 12 large king prawns
  • 6 cardamom pods, lightly crushed
  • 200g basmati rice
Instructions:
  • Mix together 1 1/2 tablespoons curry paste, 4 tablespoons yogurt, and 3 tablespoons coriander in a large shallow dish. Coat the prawns with the mixture, cover, and refrigerate until ready to use.
  • In a large pan, combine the remaining tablespoon of paste, cardamom, and 1 teaspoon of salt. Add the rice and 1 1/2 cups (375ml) of cold water, stirring well to evenly distribute the paste.
  • Bring the mixture to a boil, then lower the heat and simmer with a partially covered pot for about 10 minutes until most of the liquid is absorbed. Stir in the rest of the yogurt and coriander, then cover to keep it warm.
  • Preheat a chargrill or barbecue on high heat, then sizzle prawns for 1-2 minutes per side until perfectly cooked.
  • Garnish the pilaf generously with additional coriander before serving alongside the prawns.

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