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Garam Masala Prawns with Carrot, Almond and Basmati Rice Salad

Recipe by Jo Pratt

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This makes an easy, nutritious lunch. The balance of low-protein in the prawns and good carbohydrates from the rice ensures no snacking from lunch 'til dinner.

Serves 2

Ingredients

For the prawns

20 raw tiger prawns, peeled
1 clove garlic, crushed or chopped
2 tsp garam masala
Juice of ½ lemon
150ml/ 5 fl oz natural yoghurt

For the salad

150g/ 5 ½ oz basmati rice
50g/ 1 ¾ oz sultanas
A pinch of salt
50g/ 1 ¾ oz flaked almonds
1½ tsp cumin seeds
2 carrots, peeled and coarsely grated or very finely shredded
1 small bunch of coriander leaves, roughly chopped
1 small red onion, finely sliced

For the dressing

Juice of ½ lemon
1 tsp soft light brown sugar
3 tbsp olive oil
Sea salt and freshly ground black pepper

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Method

In a bowl, mix the garlic, garam masala, lemon juice and yoghurt together and add the prawns. Cover and leave to marinade in the fridge for a couple of hours.
Thread the marinaded prawns onto the skewers.
Place the rice in a sieve and rinse it really well under the cold tap for a couple of minutes. Tip it into a saucepan and pour over 200ml / 7 fl oz water. Add the sultanas and a pinch of salt and bring to the boil. As soon as it is boiling, turn down the heat, cover with a tight-fitting lid and cook for 10 minutes, keeping the lid on throughout. After the 10 minutes is up, remove the pan from the heat and leave it for 5 to 10 minutes without removing the lid at all.
While the rice is cooking, heat a frying pan and gently toast the flaked almonds and cumin seeds until the almonds are golden.
Fluff up the cooked rice with a fork and tip into a large bowl to cool down. Once the rice is cold, stir in the carrot, coriander, red onion, toasted almonds and cumin seeds.
In a small bowl, stir together the lemon juice, sugar, olive oil and seasoning until the sugar has dissolved. Pour this dressing over the salad and mix well.
Heat a griddle or large frying pan and brush with a drop of oil. Once it is really hot, remove the prawns from the marinade and cook for just a few minutes each side until they are cooked through and are becoming golden. Serve the prawns on the skewers with the salad. Garnish with a sprig of the coriander.