Curried rice
Prep:
15 mins
Cook:
45 mins
Spiced Indian flavours with pork and prawns make this delicious dish.
200g basmati rice, rinsed in several changes of cold water, then drained
50ml vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
50g Madras curry paste
225g gammon joint, sliced
200g Cooked and peeled prawns, thawed
Small bunch of coriander, finely chopped
Juice of ½ lemon
Red onion, sliced to garnish
Sprigs of coriander leaves, to garnish
Bring a pot of water to the boil then cook the rice according to the instructions, fluff and set aside.
Heat the vegetable oil in a large frying pan or wok over a medium heat until hot.
Fry the onion and the garlic for 4-5 minutes, stirring frequently, until they start to soften.
Add the curry paste and cook for a few minutes, stirring occasionally.
Tip in the gammon and cook for 4-5 minutes, stirring occasionally.
Add the cooked prawns and the cooked rice to the pan and continue to cook, stirring well for 3-4 minutes until the rice and prawns are heated through.
Season with lemon juice, salt and pepper.
Remove from the heat and stir through the chopped coriander.
Serve with the onion and coriander leaves.
Serves
4
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Shellfish, Pork, Vegetables, Rice, Spice
Recipe Type
Dinner, Easy Recipes
Cuisine
Indian
Level of Difficulty
Easy
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