Spicy rice with prawns

Spicy rice with prawns



250g long grain rice

150g frozen peas

2 tbsp oil

1 finely chopped onion

2 rashers streaky bacon, chopped

1 tsp medium curry powder

½ tsp each of cumin, coriander, tumeric powder

1 finely chopped chili

Pinch of chili powder

1tbsp of tomato puree

250g peeled cooked tiger prawns

1 egg


Cook the rice in a pan of boiling, water and simmer for 10 minutes

Add the frozen peas, turn off the heat and cover with the pan lid

While the rice is cooking heat the 2 tablespoons of oil in a large frying pan adding the chopped onion and bacon and stir-fry for 3-4 minutes until the onion starts to turn golden and the bacon begins to cook

Stir in the curry powder and other spices and tomato puree and cook for a few seconds

Add the chopped chili and the prawns and heat them through for a minute or so until cooked through

Push the prawn mixture to one side of the pan and add the drop of oil to the other side

Pour the beaten egg into the oil

Stir until cooked like scrambled eggs, then mix into the prawns

Add the rice and peas and mix well

Serve immediately

30 Sep, 2013

4 thoughts on “Spicy rice with prawns

    1. Thanks Lisa. There is very little difference between prawns and shrimps. Although they have different physical structures, they are similar in taste and prawns are larger.

      In menu terms they are interchangeable.

  1. I like that recipe. Curry spices are my favourite, although I’m not a big seafood fan, so I’ll be swapping the prawns for maybe flaked haddock.

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