2 tablespoons butter
1 large onion, finely chopped
2 cloves garlic, crushed
1½ teaspoons each ground cumin and curry powder
1 teaspoon each ground ginger and coriander
½ teaspoon each ground cinnamon and turmeric
¼ teaspoon chilli flakes
1 cinnamon stick
1 cup basmati rice, well rinsed
2½ cups chicken or vegetable stock
16–20 large raw, peeled prawns, thawed if frozen
handful chopped coriander and plain yoghurt to serve
sea salt and ground pepper
Preheat the oven to 180°C fan bake.
Melt the butter in a medium heatproof sauté pan or saucepan and add the onion, garlic and all the spices and a good pinch of salt. Cover and cook for 10 minutes or until the onion is tender, adding a good splash of water if the pan is too dry.
Add the rice and stir together, then add the stock. Bring to the boil, then cover and transfer to the oven and cook for 20 minutes. Uncover and nestle in the prawns. Cook for about 10 minutes, uncovered, or until the prawns are just cooked through.
To serve: Fluff up the rice and stir in half the coriander. Top with dollops of yoghurt and the remaining coriander. Serves 4.