Spicy Chicken Layered in Fragrant Basmati Rice
Prawns are a loved ingredient all over southern India, either in a sauce as a main dish or as a tangy snack on their own. I threw this version together one night in an attempt to impress my husband-to-be as it's perfect for sharing (and you can eat it with your fingers - much less formal and more fun... and he married me so it must've worked).
Anyway, it's really important you use the freshest, sweetest prawns, and then you simply toss them in the special selection of spices then cook quickly with garlic, chilli and mustard seeds. Light, delicious, tangy, and sweet. You'll love it.
This prawn dish needs a good squeeze of lemon juice and fresh coriander and is lovely with fried pooris or with some rice. I like to cook a few as a finger food starter.
|Typical values*||per Serving|
|of which saturates (g)||0.3|
|of which sugars (g)||0.1|