Cardamom and Lime by Al-Hamad Sarah

Author:Al-Hamad, Sarah
Language: eng
Format: epub
Publisher: IMM Lifestyle Books
Published: 2015-10-25T16:00:00+00:00

serves 8

Rinse the prawns thoroughly. Remove the head and tail, and then soak them in the juice of half a lemon for 15 minutes or so. De-vein the prawns using a sharp knife and rinse well. Sprinkle with ½ teaspoon each of turmeric and salt and set aside.

Wash the rice and leave to soak for 30 minutes. Rinse until the water runs clear then drain.

Place the vegetable stock cube in a large pan and pour over 1 litre (1¾ pints) water to dissolve. Bring to the boil. Add the prawns – they will get plump and glossy within minutes. Drain them and set aside.

Heat 3 tablespoons of vegetable oil in a large pan over a medium heat. Fry the cinnamon, cardamom and cloves to bring out their flavour, then add the garlic and ginger and cook until the garlic is lightly golden. Add the onion and green pepper and cook for a few minutes.

Add the prawns to the onion and spices. Stir in the cumin and curry powder as well as the remaining turmeric and salt to taste. Put in the chopped tomatoes, the remaining lemon juice, the tomato purée and 250 ml (9 fl oz) water. Cover the pan and bring to the boil, then reduce the heat and simmer.

Meanwhile, boil the diced potato for about 8 minutes then toss into the bubbling prawn mixture. Cook for a few minutes over the lowest heat; adjust the salt, then remove from the heat.

Bring the same amount of salted water as rice to the boil and cook the rice until it is soft and the water has been absorbed.

Layer the ingredients into a deep-bottomed casserole. Spoon 2 tablespoons of vegetable oil into the bottom of the pot and place the uncooked potato slices across the bottom. Ladle over some juice from the prawns and then sprinkle with some coriander. Lay a few prawns over the potatoes then top with a layer of rice. Top with the remaining prawns, a final layer of rice and, lastly, the remaining coriander.

Put the casserole on the hob and cover with a sheet of foil and then with the lid. Cook over a high heat for about 1 minute (take a look to check if steam is rising) then reduce to the lowest heat and steam for 20 minutes.

Spoon out on to a large platter. Serve with daqous or yoghurt.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.