Prawn Machboos Rice Plate with Dried Lime

Per serving

Calories

919

Protein

51 g

Carbs

109 g

Fat

31 g

Fibre

7 g

Vitamins and minerals, % of a day’s needs

• Iron35%
• Vitamin D1%
• B1269%
• Zinc41%
• Magnesium47%
• Omega-342%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 500 g Cooked white rice
• 300 g Raw prawns
• 120 g Onion
• 150 g Tomato
• 30 g Tomato paste
• 80 g Fresh spinach
• 42 g Ghee
• 30 g Flaked almonds
• 40 g Raisin
• 12 g Garlic cloves
• 6 g Dried lime (loomi)
• 4 g Ground cumin
• 3 g Turmeric
• 15 g Fresh coriander
• 1 tsp Salt

Method

1. 1

   Chop the 120g of onion and the 150g of tomato and crush the 12g of garlic cloves. Pierce the 6g of dried lime once each so they give up their sourness. Pat the 300g of raw prawns dry and chop the 15g of fresh coriander.

2. 2

   Toast the 30g of flaked almonds in a dry wide pan over medium heat for 2 minutes, shaking the pan often, until they smell nutty and have coloured at the edges. Tip them onto a plate so they stop cooking.

3. 3

   Melt the 42g of ghee in the same pan over medium heat, add the onion and cook for 5 minutes until soft and translucent. Stir in the garlic, the 30g of tomato paste, 4g of ground cumin, 3g of turmeric and 1 teaspoon of salt and cook for 1 minute, until the paste darkens and smells sweet.

4. 4

   Add the chopped tomato, the pierced dried limes and 100ml of water and simmer over medium heat for 4 minutes, until the tomato has collapsed into a loose sauce.

5. 5

   Stir in the prawns and the 80g of fresh spinach and cook over medium heat for 3 minutes, until every prawn has turned opaque and curled and the spinach has wilted into the sauce.

6. 6

   Fork the 500g of cooked white rice through the pan with the 40g of raisins and warm it for 3 minutes over medium heat, turning it gently so the grains coat rather than break. Take the limes out and scatter the toasted almonds and chopped coriander over. Divide between 2 plates.