Fragrant Baked Rice with Spicy Karumba Banana Prawns

Directions

1. 1

   Start with the prawns in a bowl and add in the chilli powder, turmeric, paprika, oregano, sugar and salt and a bit of black pepper. Drizzle with a little olive oil and mix together well. Set aside whilst you cook the rice.

2. 2

   Then pour the rice and cumin seeds in a wide bottomed dish. Add in the stock and butter and nestle in the rosemary, bay leaves and cinnamon. Cover with a tight fitting lid or foil and bake on a high heat for 20/25 mins, until all the liquid has been absorbed and rice is nice and fluffy.

3. 3

   Finally, heat up a little oil in a frying pan and stir fry the prawns and shallots over a high heat for just a few minutes until the shallot are nice and soft and then transfer in with rice (including the cooking juices). Squeeze in the lemon and serve straight away.