12-15 giant prawns
1 tsp turmeric
1 tsp 7 spice
1 tsp salt
2 tbp rapeseed oil
2 cups of basmati rice
4 cups of chicken stock
5 tbsp rapeseed oil
1 cinnamon stick
5 cardamom pods
6 garlic cloves, grated
3 cm piece of ginger, grated
2 large red oinions, thinly sliced
1 green pepper, chopped
1 tsp cumin
1 tsp curry powder
1 can of tomatoes
1 tbsp tomato puree
1 potato, peeled and sliced into rounds
1 shallot, diced fine
2 handfuls of fresh coriander to finish
Preheat the grill setting on your oven to 250 C. Line a baking sheet with aluminium foil. Rinse your prawns well. Slice open the backs of each prawn, butterflying it into heart like shapes. Place in a bowl with the marinade ingredients and set aside.
Heat the rapeseed oil in a large pan and add the whole spices and fry a little to release the flavour. Then add the onions. Fry until soft and then add the ginger and garlic. Add the green pepper, tomato paste, and remaining spices, and continue another few minutes, stirring softly. Then add the can of tomatoes. Reduce the heat and cook until slightly reduced, or about five minutes.
Meanwhile, boil the potatoes and when soft, set aside.
Sauté your diced shallot in a separate pan, and add when soft, add the rice. Toast a few minutes then add the chicken broth. Cook about twenty minutes, or until soft.
While the rice is cooking, place your prawns onto the cookie sheet and place under the grill for about five minutes. They should be red and opaque and curled when fully cooked. Keep a close eye on them as they are under a very hot grill. You want to slightly undercook them as you will be cooking them with the rice later on. Reduce the heat to 200C and turn onto a circulating heated oven setting.
In a casserole dish, sprinkle a little oil on the dish, and layout the potatoes to cover it. Then add the rice. Pour the tomato mixture over the rice. Then “bury” the prawns into the rice. Cover with foil, and bake for about ten minutes until steaming. Serve with cumin yoghurt or daqous.