Ingredients
| Prawns: |
|
| 400 gm |
chopped tomatoes |
| 15 ml |
tomato puree |
| 1 medium |
onion, peeled and chopped fine (red onion is good). |
| 250gm |
cooked prawns, defrosted if necessary |
| 2 |
cloves garlic crushed |
| 125 ml |
FAIRTRADE white wine |
| A little |
Fair Trade rosemary, parsley, tarragon and oregano. |
| 2 |
Fair Trade bay leaves |
| Rice: |
|
| 125 gm |
white basmati FAIRTRADE rice*. |
| 3 |
Fair Trade cardomon pods |
| 5 ml |
FAIRTRADE turmeric |
| 5 ml |
FAIRTRADE cinnamon |
|
Salt and FAIRTRADE ground black pepper |
| FAIRTRADE |
Sources
Spices
Rice
Wine
|
|
Method
Rinse the rice in a sieve and set aside to drain.
Add the rice to boiling water and add the rice spices and seasoning.
Fry the onion until soft and translucent and then add the crushed garlic.
Whisk the garlic round and then a few seconds later add the herbs and stir.
Add the wine before the herby onions start to stick and the tomatoes and the puree.
Mix nicely and simmer.
Season with salt and pepper to taste
Add the defrosted prawns to the herby mixture and heat through.
When cooked, drain the rice and turnout into serving dishes.
Pour over it the prawns sauce and serve with a twist of lemon and a sprig of parsley.
To serve
Serve hot with garlic bread and a bottle of Altenkirsch summer wine.
Variation
* If you prefer, use brown basmati rice. Just increase the cooking time to 35 minutes
then stand for 10 minutes with the cover on.
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