Spiced Prawn & Coconut Rice

Name: Spiced Prawn & Coconut Rice
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: 6 tbsp sunflower oil; zest and juice of 1 lime or 2 tsp dried lime powder; sea salt and freshly ground black pepper; 1 recipe quantity Parboiled Rice; lime wedges, to serve; 30 g/1 oz/2 tbsp unsalted butter; 1 onion, finely chopped; 3 cm/1¼ in piece of root ginger, peeled and finely chopped; 2 tsp tomato purée/paste; 1 small hot red chilli, deseeded and finely chopped; ½ tsp ground cinnamon; 5 garlic cloves, crushed; 500 g/1 lb 2 oz large raw prawns/shrimp, peeled and deveined; 1 tsp ground fenugreek (optional); 1 tsp ground turmeric (optional); 250 ml/9 fl oz/generous 1 cup coconut cream; 2 small handfuls of coriander/cilantro leaves, finely chopped, plus extra for sprinkling

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This rice dish packs a little more heat than one would expect from Persian cuisine. Hailing from Southern Iran, it’s a great example of the Indian influences on the Persian Gulf, following a rich history of trade. This recipe strays from tradition with the addition of coconut cream.

Ingredients

30 g/1 oz/2 tbsp unsalted butter
1 <

Asia
Iran
Fish course
Pescatarian
Gluten-free

Method

Melt the butter in a frying pan over a medium heat, then add the onion and fry for 3–5 minutes until soft and translucent. Add the chilli, cinnamon, ginger and tomato purée/paste, plus the turmeric and fenugreek, if using, and cook, stirring, for another 2–3 minutes.
Add the prawns/shrimp, garlic and coriander/cilantro, stirring briefly so that they are covered