Yield: 4 servings
|1 teaspoon||Vegetable oil|
|500 grams||Tomatoes; roughly chopped|
|\N \N||; (1lb)|
|1 pack||Cherry bomb chillies; roughly chopped|
|250 grams||Round grain rice; (8oz)|
|1 teaspoon||Curry powder|
|1 medium||Onion; roughly chopped|
|600 millilitres||Water; (1 pint)|
|125 grams||Peas; frozen, defrosted|
|\N \N||; (4oz)|
|100 grams||Frozen cooked tiger prawns; defrosted (3 1/2oz)|
|\N \N||Salt and freshly ground black pepper|
Heat the oil in a heavy based saucepan over a moderate heat, add the tomatoes and chillies, reduce the heat to a low setting and cook for 5 minutes until soft and pulpy.
Blend the tomato mixture in a food processor or liquidiser. Pass the mixture through a fine sieve into a clean bowl.
Place the rice, curry powder and onion into the saucepan and return the pan to the heat, dry fry the ingredients on a moderate heat for 1 minute.
Pour the water onto the rice and stir to remove the rice from the base of the pan. Cook for 10 minutes, stirring occasionally.
Add the puree of tomatoes and chillies to the rice then add the peas and prawns and cook for a further 5 minutes.
Season the rice and serve.
Converted by MC_Buster.
NOTES : An African rice dish flavoured with curry spice and chillies.
Converted by MM_Buster v2.0l.