Indian bread with courgettes & coriander
This bread is called thepla in India and is best served hot with lightly salted plain yogurt, or cold with mango chutney
One-pan prawn pilau
- Preparation and cooking time
- Total time
- Ready in 25-30 mins
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp korma curry paste(Patak's is good)
- 1 small onionfinely chopped
- 300g basmati ricerinsed and drained
- 700ml chicken stockmade from a cube
- 150g pack cooked peeled prawnsdefrosted if frozen
- cupful frozen peas
- 1 red chillisliced into rings
- handful corianderleaves, chopped
- lemonwedges, to serve
Nutrition: per serving
- kcal340
- fat3glow
- saturates1g
- carbs65g
- sugars0g
- fibre2g
- protein18g
- salt2.38g
Method
step 1
Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
step 2
Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
step 3
Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.
