Prep 45 m
Cook 30m


    600g king prawns, cleaned and deveined

    1 chilli, chopped

    1 tsp turmeric powder

    3 tbsp ghee or oil

    3 onions, chopped

    2 garlic cloves, finely chopped

    3 dried limes, halved

    1 large ripe tomato, chopped

    3 tbsp chopped coriander

    1 1/2 tsp cinnamon powder

    1 1/2 tsp cumin powder

    1 1/2 tsp coriander powder

    1 1/2 tsp black pepper powder

    800g rice, soaked in water

    Coriander, to serve

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Ingredient Substitution Guide


1. Marinate prawns in a mixture of salt, chilli and turmeric for about 30 minutes. Pat dry and set aside.

2. In a pan, heat ghee and sauté onions until soft. Add prawns, garlic, limes, tomato and coriander. Stir continuously.

3. Stir in salt and spices. Drain the rice, add it to the pan, stir gently and pour in enough water to just cover the rice.

4. Cover the pan, bring to the boil, and then reduce the heat to a simmer. Let it cook until the rice is tender, about 20 minutes.

5. Let the dish rest for 10-15 minutes, then serve garnished with coriander.

Recipe courtesy: Chef Silvena Rowe

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