SPANISH RICE AND PRAWN ONE POT
This recipe from BBC Good Food is a quickie version of paella. It is made with basmati rice which shortens the cooking time considerably. It is a great recipe for a weeknight meal and it reheats well. In fact, it tastes better the second time around!
Provided by Irmgard
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a non-stick frying pan, fry the onion, peppers, chorizo and garlic in the oil over high heat for 3 minutes.
- Stir in the rice, tomatoes and boiling water.
- Cover and cook over high heat for 12 minutes.
- Uncover and stir - the rice should almost be tender at this point.
- Stir in the prawns, with a bit more water if the rice looks dry.
- Cook for another minute until the prawns are just pink and the rice tender.
Nutrition Facts : Calories 418.9, Fat 11.6, SaturatedFat 3, Cholesterol 83.9, Sodium 512.7, Carbohydrate 60.6, Fiber 5.1, Sugar 6.3, Protein 18.1
ONE-PAN PRAWN & TOMATO CURRY
This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary it
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.
- Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through - if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.
Nutrition Facts : Calories 217 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.66 milligram of sodium
ONE-POT PRAWN & LENTIL CURRY
Freeze the dhal base of this curry for busy weeknights. It's cheap, easy and really versatile - simply defrost and add prawns, veg or meat
Provided by Barney Desmazery
Categories Dinner
Time 1h45m
Number Of Ingredients 16
Steps:
- Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
- Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months (see below).
- To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see below), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe below) to serve.
Nutrition Facts : Calories 267 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
KERALAN PRAWN CURRY
This no-faff curry is a wonder - simply tip the ingredients into a tin, roast and voilà! An aromatic prawn curry with no effort required.
Provided by Rukmini Iyer
Categories Main course
Yield Serves 2-3
Number Of Ingredients 21
Steps:
- To make the curry, preheat the oven to 200C/180C Fan/Gas 6.
- Tip the tomatoes on the vines, the green pepper, onion, ginger, garlic, spices, curry leaves (if using), salt and oil into a roasting tin and mix really well to coat everything evenly. Roast for 15-20 minutes (if your oven runs hot and things start to char, rescue them after 15). Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9-10 minutes, or until the prawns are pink and just cooked through.
- Meanwhile, make the rice. Place the rice and 400ml/14fl oz boiling water in a large glass microwave-safe bowl. Cover with a microwave-safe plate that neatly covers the top of the bowl to act as a lid. Microwave on medium power (800W) for 11 minutes. Leave to stand for 10 minutes.
- Taste and season the curry with the lime juice and more salt if needed. Scatter over the coriander and chilli and serve with the rice alongside.
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