Curried Seafood Rice

Can be as hot as you like but gorgeous with yoghurt and cucumber.

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Cook the rice according to the instructions on the packet - rinse and drain.
9 oz brown rice
Boil a kettle of water
Heat the oil in a large pan.
2 tbsp oil
Add the onion and fry for around 3 minutes until soft and golden.
1 large onion
Add the tomatoes and cook an additional 5 minutes - the tomatoes need to break down into the onion.
2 large tomatoes
At this point, you may need to add a few tablespoons of boiling water if the mixture looks like it's drying out, add some more otherwise just continue
Add the curry paste and cook for 5 minutes.
1 tbsp curry paste
Add boiling water if needed to avoid the sauce becoming too thick.
Add the rice and peas, stir thoroughly until they are heated through.
8 oz peas
Add the prawns or shrimp and stir again - keep stirring for 2 or 3 minutes - until the water has been absorbed into the sauce.
8 oz prawns
Always serve it piping hot.
Place the dish onto plates and scatter chopped coriander or parsley over.
1 bunch coriander
Add mango chutney, yoghurt sauce and some naan bread. if you wish, All recipes on this site.