Prawns, spiced rice and pineapple
2 persons - main dish – 30 minutes
Ingredients for the rice:
1 tablespoon olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
3 centimetres fresh ginger root, thinly peeled and grated
1 green chilli pepper (piment vert) deseeded and finely sliced
125 millilitres (half a cup) long grain rice
1 teaspoon curry powder
250 millilitres (a cup) water.
In a large saucepan cook the onion, garlic, ginger and chilli in the oil.
When the onion browns, add the rice and the curry powder. Stir well.
Add the water and bring to the boil.
Cover the saucepan and simmer 15 minutes at low heat.
Ingredients for the prawns and pineapple:
10 grams butter
150 grams cooked shelled prawns
2 slices of pineapple, each cut in half.
1 tablespoon finely chopped parsley.
In a frying pan melt the butter and brown the pineapple both sides.
Reserve the fruit and replace with prawns. Cook for another 5 minutes.
Tip out the liquid in the pan, then add the prawns to the rice. Stir well.
Serve on individual dishes decorated with pineapple and parsley.
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