Egyptian Spiced Prawns with Rice, Tomato and Cumin
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 1 onion, finely chopped
- 4 garlic cloves
- 2 tsp ground cumin
- 400 g chopped tomatoes
- 280 g long grain rice
- 2 tbsp fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 447 kcal
- Protein
- 28.2 g
- Carbohydrate
- 61.8 g
- of which sugars
- 5.4 g
- Fat
- 8.7 g
- of which saturates
- 1.4 g
- Fibre
- 2.8 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 2
Heat the olive oil in a wide pan and cook the onion for 6 minutes until soft, then stir in the garlic and ground cumin and cook for 1 minute.
- 3
Add the chopped tomatoes and simmer for 10 minutes until thickened.
- 4
Season the prawns and stir them into the sauce, cooking for 3-4 minutes until pink and just cooked through.
- 5
Scatter with the coriander and serve over the rice.
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