Shrimp Turmeric Prawns Rice
Calories: 16
Adjust Servings Here: 4 servings
Description
This coconut and turmeric prawn rice is the quickest one-pot meal you can make in 20 minutes. It uses fresh prawns or shrimps, turmeric, coconut milk, and a few spices. This rice is a meal on its own or can be served on the side with other main courses.
Ingredients
For the rice
- 1 cup (200 g) Basmati rice washed, soaked for 30 minutes then drained
- 1 cup (145 g) Green peas (Fresh or frozen)
- 1 tbsp Cooking Oil
- 1 cup Onion finely chopped
- 1 tsp Garlic minced
- 1 tsp Ginger grated
- ½ cup (120 ml) Coconut milk (or more stock)
- 1 cup (240 ml) Stock or broth vegetable or chicken
- ½ tsp Salt
- ¼ tsp Pepper
- ½ cup Cilantro chopped
- ½ tsp Turmeric powder
- ½ tsp Corinader powder optional
- ½ tsp Cumin powder optional
For the Prawns
- 1 lb (450 g) Prawns shelled, deveined, washed and drained
- ½ tsp Paprika
- ¼ tsp Turmeric
- ½ tsp Coriander powder
- ¼ tsp Cumin powder
- ½ tsp Paprika optional
- ½ tsp Salt
- ½ tsp Pepper
- 1 tbsp Cooking Oil
Instructions
For the prawns
- Clean the prawns or shrimp, and pat them dry. Then, marinate them with salt, pepper, and spices (turmeric, paprika, coriander, cumin). Set aside.
- To a large skillet, add the oil and the marinated prawns. Sear on medium heat for 2 to 3 minutes. Remove from the pan and set aside.
For the rice
- Wash and soak the rice in cold water for 30 minutes. Then, drain and set aside.
- In the same skillet, add the remaining oil. Saute the onions until translucent. Then, add the grated ginger and garlic. Followed by the spices (turmeric, coriander, and cumin. Season with salt and pepper.
- Add the drained rice and saute for 2 to 3 minutes until lightly toasted. Next, add coconut milk, herbs, green peas, cilantro, and stock/broth. Then, return the prawns to the pan, making sure to distribute them evenly inside the rice.
- Let it come to a boil. Then, reduce the heat and cover the pan. Cook on a low simmer for 15 minutes. After 15 minutes, turn the heat off and keep covered for another 10 minutes.
- As soon as the stock comes to a boil, reduce the heat to a low simmer and cover the pan with a lid.
- Finally, add the shrimp to the rice along with the fresh herbs (cilantro and dill). Fluff the rice with a fork to ensure everything is well combined.
- Sprinkle more chopped cilantro before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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