Quick and simple mildly curried prawn breyani perfect for the family and those cold winter nights.

Ingredients

• 375 ml basmati rice
• 1.5 lt. (6 C) water
• salt
• 500 g prawn tails, shelled and deveined
• 1 x 400 g can Rhodes Quality Tomato Indian Style
• 1 x 400 ml can coconut milk
• 65 ml chopped coriander leaves,

Method

1. Rinse the basmati rice in cold water to remove the starch.
2. Place the rinsed rice in in a medium saucepan and cover with the 1.5 lt. (6 C) water and some salt.
3. Bring the rice to the boil and cook for 10 minutes until just about tender and drain.
4. In a large saucepan bring the Rhodes Quality Tomato Indian Style and the coconut milk to the boil.
5. Add the prawns to the sauce and simmer for 10 minutes.
6. Add the drained rice to the curry sauce and stir gently to mix.
7. Simmer over a low heat for a further ten minutes or until the rice and prawns are cooked through.
8. Stir in the coriander and serve.