Ingredient:
2 tablespoons olive oil
100 gm green peas
1 carrot, coarsely grated
1 onion, thinly sliced
1 tbsp grated fresh root ginger
200g cooked peeled prawns
2 tbsp desiccated coconut
½ tsp curry powder
1 Foolproof pilau, chilled
200g basmati rice
A knob of butter (optional)
1/3 tsp salt, or to taste
400 ml boiling water
Method:
1tbsp olive oil over a high heat until the oil is very hot and starts to smoke. Now add the green peas, carrot, onion, ginger and prawns and stir-fry for 2-3 minutes or until the vegetables are cooked. Take the contents out of the wok to a warm plate and set aside.
Return the wok back to a high heat, pour in the remaining olive oil and heat until hot. Now add the coconut, salt and curry powder and stir.
Add the cooked pilau and stir through until the rice is coated with the spices. Mix in the stir-fried vegetables and prawns and heat through until hot.
Garnish with the lime wedges, spring onions and coriander and serve.
2 tablespoons olive oil
100 gm green peas
1 carrot, coarsely grated
1 onion, thinly sliced
1 tbsp grated fresh root ginger
200g cooked peeled prawns
2 tbsp desiccated coconut
½ tsp curry powder
1 Foolproof pilau, chilled
200g basmati rice
A knob of butter (optional)
1/3 tsp salt, or to taste
400 ml boiling water
Method:
1tbsp olive oil over a high heat until the oil is very hot and starts to smoke. Now add the green peas, carrot, onion, ginger and prawns and stir-fry for 2-3 minutes or until the vegetables are cooked. Take the contents out of the wok to a warm plate and set aside.
Return the wok back to a high heat, pour in the remaining olive oil and heat until hot. Now add the coconut, salt and curry powder and stir.
Add the cooked pilau and stir through until the rice is coated with the spices. Mix in the stir-fried vegetables and prawns and heat through until hot.
Garnish with the lime wedges, spring onions and coriander and serve.
