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Curried Seafood Rice
Can be as hot as you like but gorgeous with yoghurt and cucumber.
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Course:
Main Dish
Cuisine:
Indian
Keyword:
Prawns, Rice, Seafood, Shrimp, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
255
kcal
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Ingredients
Metric
Imperial
9
oz
brown rice
cooked
1
tbsp
curry paste
2
tbsp
oil
2
large
tomatoes
skinned, cored and cut into 8s
1
large
onion
peel/slice
8
oz
peas
frozen
8
oz
prawns
shrimp/cook/peel
1
bunch
coriander
cilantro
Instructions
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.
Nutrition
Calories:
255
kcal
|
Carbohydrates:
28
g
|
Protein:
17
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
86
mg
|
Sodium:
551
mg
|
Potassium:
325
mg
|
Fiber:
5
g
|
Sugar:
5
g