Yellow Rice with Prawns
Yellow Rice with Prawns
Yellow rice, known as kahabath, is a traditional Sri Lankan dish often enjoyed as part of a larger meal. This recipe takes inspiration from the authentic version, incorporating aromatic ingredients such as curry leaves, cinnamon, cloves and ginger. These spices infuse the rice with a depth of flavour, transforming an otherwise simple dish into something […]
Servings
4
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 2 cups basmati rice
- 2 tbsp olive oil
- 2 sprigs curry leaves
- 1 onion, diced
- 4 cloves garlic
- 2 tsp freshly grated ginger
- ½ tsp turmeric
- 1 cinnamon stick
- 4 cloves
- 3 tsp concentrated vegetable stock
- 3½ cups water
- ½ cup organic coconut milk
- Salt & black cracked pepper
- Rice Toppings
- 1 tbsp butter
- 1 large onion, sliced
- 24 wild-caught prawns, green meat only
- ½ cup cashews
Method
- Thoroughly wash the basmati rice under running water and set aside.
- In a heavy-based casserole dish, heat the olive oil over a medium flame.
- Add the curry leaves and cook for 1 min to release their fragrance.
- Stir in the diced onion and sauté for approximately 2 mins until softened.
- Add the garlic, ginger and turmeric, stirring well. Cook for a further minute.
- Add the rice, cinnamon stick, cloves, vegetable stock, water and coconut milk. Mix thoroughly and season with salt and freshly cracked black pepper.
- Bring the mixture to a simmer, cover and allow it to cook for 10–12 mins until the liquid is absorbed and the rice is tender. Leave the lid on and let the rice rest while preparing the toppings. If preferred, remove the cinnamon stick and cloves at this stage.
- For the toppings, melt the butter in a non-stick pan over a medium heat. Add the sliced onion and cook until it becomes golden brown, then remove from the pan.
- Add the prawns to the same pan and cook until they turn golden on each side and become opaque. Remove and set aside.
- Add the cashews, tossing them in the pan until lightly golden. Remove and set aside.
- Spoon the rice into a large serving dish and arrange the caramelised onion, cooked prawns and toasted cashews over the top.
- Garnish with extra curry leaves and serve immediately while hot.
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