Serves 4-6 

You’ll need: 800g McCain Savoury Rice; 20-25 king prawns (deveined and cleaned); juice of 1 lemon; 3 cloves garlic, crushed; 1 teaspoon curry powder of choice; 1 teaspoon salt; 3 tablespoons butter with a dash of olive oil; 1 large red onion, chopped; 2 teaspoons cumin seeds, whole; 1 green chilli; 2 sprigs curry leaves; 2 teaspoons paprika; 3 tomatoes chopped; 250ml coconut milk; 1 teaspoon freshly ground black pepper; salt according to taste.

How to:

Pat dry the prawns and mix with lemon juice, crushed garlic, curry powder and salt.

Heat a frying pan and allow it to get very hot before adding butter. As soon as the butter is melted, start to fry prawns, a few at a time as to not crowd the pan. About 3 minutes in total for each batch of prawns.

Once all the prawns are fried, set aside.

In the same pan on medium heat, add onion and fry for about 3 minutes before adding cumin seeds, chilli, curry leaves and paprika – fry for about a minute.

Add chopped tomatoes and allow to simmer for about 8 minutes, adding a little water if needed

Add the coconut milk and the McCain savoury rice, black pepper, salt and combine. Allow simmering on low for 15- 20 minutes, checking regularly.

Once cooked remove from heat and place cooked prawns on top of the rice and serve.

* Recipe & image by McCain.