Recipe on page 89
Recipe on page 86
YELLOW RICE WITH PRAWNS
This quick meal is a sumptuous spoil. It's my version of Fatima Sydow's prawn ahkni from her book Cape, Curry and Koesisters, co-authored with Gadija Sydow Noordien. On weeknights, I substitute the seafood with mini chicken fillets, since the rice is the star of the dish for me.
Serves 4
Preparation: 35 minutes
Cooking time: 25 minutes
• 30ml olive oil
• 1 onion, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 red chilli (or to taste), chopped
• 3 cardamom pods, crushed
• 1 cinnamon stick
• 5ml cumin seeds
• 5ml chopped fresh garlic
• 5ml grated fresh ginger
• 10ml paprika
• 15ml seafood masala (or mild curry powder)
• a fresh bay leaf
• 5ml turmeric
• 250ml basmati rice
• 800g butterflied prawns, shell on, deveined
• about 30ml •
