North Atlantic Prawn Pilaf
This uses ingredients you can get from any fishmonger or supermarket. I really want this book to be used every day. This is a nice, gentle dish, ideal for supper with a glass of New Zealand Chardonnay.
|800g (1lb 12oz)||unpeeled, cooked North Atlantic prawns|
|1||small onion, chopped|
|1||small carrot, roughly chopped|
|½ tsp||tomato purée|
|900ml (1½ pints)||chicken stock|
|350g (12oz)||basmati rice|
|2||shallots, finely chopped|
|1||garlic clove, very finely chopped|
|3||green cardamom pods|
|1||cinnamon stick, broken into 4 pieces|
|¼ tsp||ground turmeric|
|3 tbsp||chopped coriander|
|3||plum tomatoes, skinned, seeded and diced|
|Sea salt and freshly ground black pepper|
Peel the prawns but keep the heads and shells. Put the prawns on a plate and set aside.
Heat 25g (1oz) of the butter in a large pan, add the onion and carrot and fry over a medium heat for 6-7 minutes, until lightly browned. Add the prawn heads and shells and continue to fry for 3-4 minutes. Add the tomato purée and chicken stock, bring to the boil and simmer for 15 minutes. Strain into a measuring jug; if there is more than 600ml (1 pint), return it to the clean pan and boil rapidly until reduced to this amount.
Meanwhile, rinse the rice in a few changes of cold water until the water runs relatively clear. Cover with fresh water and leave to soak for 7 minutes. Drain well.
Melt the rest of the butter in a saucepan and add the shallots, garlic, cloves, cardamom pods, cinnamon stick and turmeric and fry gently for 5 minutes. Add the rice and stir well to coat the rice with the spicy butter. Add the stock to the pan, season with salt and bring to the boil, then turn the heat right down to the slightest simmer, put a lid on the pan and leave to simmer for 10 minutes. Don’t lift the lid during this time.
Uncover and gently stir in the peeled prawns, coriander, diced tomatoes and some seasoning to taste. Re-cover and leave for 5 minutes to warm through. Then spoon into a warmed serving dish and serve.