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Ingredients
- 1 tsp Vegetable oil
- 500 gm Tomatoes, roughly minced (1lb)
- 1 pkt Cherry bomb chillies, roughly minced
- 250 gm Round grain rice, (8oz)
- 1 tsp Curry pwdr
- 1 med Onion, roughly minced
- 600 ml Water, (1 pint)
- 125 gm Peas, frzn, defrosted (4oz)
- 100 gm Frzn cooked tiger prawns, defrosted (3 1/2oz) Salt and freshly grnd black pepper
Directions
- Heat the oil in a heavy based saucepan over a moderate heat, add in the tomatoes and chillies, reduce the heat to a low setting and cook for 5 min till soft and pulpy.
- Blend the tomato mix in a food processor or possibly liquidiser. Pass the mix through a fine sieve into a clean bowl.
- Place the rice, curry pwdr 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 min, stirring occasionally.
- Add in the puree of tomatoes and chillies to the rice then add in the peas and prawns and cook for a further 5 min.
- Season the rice and serve.
- NOTES : An African rice dish flavoured with curry spice and chillies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 16 | 6% |
| Total Fat 1.91g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 414mg | 12% |
| Total Carbs 58.75g | 16% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.8g | 3% |
| Protein 6.44g | 10% |
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