Ingredients
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2 garlic cloves, peeled and finely chopped
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2 teaspoons fresh ginger, peeled and grated
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1 teaspoon ground turmeric
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1 teaspoon garam masala
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2 1/2 tablespoons canola oil
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salt and pepper, to taste
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2 cups basmati rice, uncooked
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1 onion, peeled and thinly sliced
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4 large tomatoes, finely chopped
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1/2 cup Greek yogurt, plain
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1/2 cup cilantro leaf, chopped
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1 1/4 lbs medium raw shrimp, peeled and deveined (tails intact)
Instructions
- Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
- Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
- Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
- Return prawns to pan with yoghurt and cilantro, then warm through, stirring, for 1 minute.
- Season to taste, then serve with rice.