Method
Wash the rice in a large pot. Fill with plenty
of water and boil for 7 minutes. Pour off excess
water and rinse rice with cold water. Keep rinsing
until the water is clear and rice is cold. Drain
rice and put to one side.
In
a large pot add the oil and gently fry the onions
and garlic for a few minutes. Add the chilli
pepper and stir for a few seconds. Add the tomatoes
and tomato paste and fry the mixture until it
turns dark red in colour. Add the stock cube
to the mixture and a pinch of nutmeg, the curry
powder and the ginger. Stir the mixture thoroughly.
Add the prawns and gently heat for about 7 minutes
until the prawns are completely defrosted and
piping hot. Add the coconut cream and gently
melt. Taste and add a little salt if necessary.
Mix well.
Add
the par-boiled rice and mix well until each
grain of rice is coated with tomato sauce. Add
enough hot water to just cover the rice and
mix well. Cover with a tightly fitting lid.
When the water begins to simmer, turn the heat
down to the lowest setting. Cook for about 8
- 10 minutes until the rice is soft and cooked
to your liking.
Traditionally,
this West African dish is served with fried
plantain and a plain tomato, cucumber and lettuce
salad.
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