maltatoday | SUNDAY • 23 FEBRUARY 2020
14
FOOD
By Fran Farrugia
at BAKED
Spicy prawns on a bed of rice and
cranberries with coconut curry
Ingredients
Method
• 10 fresh prawns
• 1 ½ cups basmati and black rice
mix
• A handful of dried cranberries
• 1 tsp harissa paste
• ½ tsp sweet paprika
• ½ tsp chimichurri
• Salt and pepper
• 1 tsp ras el hanout
• ¼ tsp garam masala
• ½ tsp mild curry powder
1. Start by cooking the rice accord-
ing to packet instructions.
2. Prepare the coconut milk by
heating up the milk along with
the spices in a small saucepan.
Let it boil and then lower the
heat and let it simmer until it
thickens.
3. Heat up one tablespoon of olive
oil in a pan and add the harissa
paste.
4. Add the prawns, season with
paprika, chimichurri, salt and
pepper and grill them for a cou-
ple of minutes. Be careful not
to overcook the prawns as the
texture won't be enjoyable.
5. When the rice is done, add the
cranberries to it. Place the rice,
followed by prawns on top and
drizzle the coconut milk around
the rice. Dig in and enjoy!
