On the Menu...

This light, piquant and flavorful rice dish is inspired by the results of a drunken fumble with a Waitrose recipe card one varsity eve. Here, a light fish stock takes the place of yogurt or coconut milk (both staples in South/ South -East Asian dishes), leaving you satisfied but not heavy after the meal. The list of Ingredients may seem long, but don't let that daunt you- you're most likely to have a number of these lurking in the back of your larder (behind the Woodcock and stuck to the Marmite).

Serve with a light and fresh Raita  and an ice cold Hoegaarden.

Serves: 4-5 (keeps exceptionally well in the freezer)

For the Pilau

1 large onion, chopped
2 tbsp sunflower oil
2 cloves garlic, chopped
1 tbsp Korma Curry Paste
250g basmati rice
500ml Fish Stock 
Grated zest and juice of 1 large lime
20g fresh coriander
200g Cooked, peeled prawns

For the Raita

½ Cucumber, peeled and diced
½ x 500g tub Natural Yogurt
Chopped fresh mint (to taste)
½ tsp ground cumin
A pinch of cayenne pepper

Method 

1. Gently fry the onion in the oil for 4-5 minutes. Add the garlic and curry paste. Stir for a further minute, then add the rice and mix well.
2. Pour in the stock, add the lime zest. Season, then cover the pan. Simmer gently until the stock is absorbed and the rice is cooked to your preference (I favour mine with a little bite).
3. Roughly chop and stir in the coriander, add lime juice and prawns. Warm through and season.
4. To make the Raita, wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the Raita ingredients in a bowl. Serve a spoonful with a light squeeze of lime on top of your Pilau.