Jo Pratt's Indian Summer Salad

Name: Jo Pratt's Indian Summer Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 200g (7oz) basmati rice; 100g (3½oz) sultanas; 1 tbsp medium curry paste; 1 clove garlic. peeled and crushed; 2cm piece of root ginger. peeled and grated; 1 tbsp black mustard seeds; 1 tbsp natural yoghurt; Juice of 1 lemon; 16 large tiger prawns. peeled; 2 tbsp light olive oil. plus a little extra for frying; 2 carrots. washed and coarsely grated; 1 small red onion. finely sliced; 100g (3½oz) baby spinach leaves; Large handful of toasted coconut flakes or flaked almonds; Mint and yoghurt raita. to serve (optional)

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Prep: 15 mins

Cook: 20 mins

Serves: 4

Indian Side Dish ☀️ Summer

Ingredients

200g (7oz) basmati rice
100g (3½oz) sultanas
1 tbsp medium curry paste
1 clove garlic. peeled and crushed
2cm piece of root ginger. peeled and grated
1 tbsp black mustard seeds
1 tbsp natural yoghurt
Juice of 1 lemon
16 large tiger prawns. peeled
2 tbsp light olive oil. plus a little extra for frying
2 carrots. washed and coarsely grated
1 small red onion. finely sliced
100g (3½oz) baby spinach leaves
Large handful of toasted coconut flakes or flaked almonds
Mint and yoghurt raita. to serve (optional)

Accompaniment

Method

1
Cook the rice and leave to cool.
2
Place the rice in a saucepan with 275ml cold water and a pinch of salt.
3
Place over a high heat and as soon as it boils, reduce the heat to as low as possible.
4
Scatter over the sultanas and cover with a tight-fitting lid.
5
Cook for 10 minutes, turn off the heat, and leave for 5 minutes with the lid on.
6
Fluff up the rice with a fork and leave to cool.
7
In a separate small bowl, mix together the curry paste, garlic, ginger, mustard seeds, yoghurt and half of the lemon juice.
8
Season with salt and pepper and then add the prawns.
9
Turn until the prawns are coated in the spiced yoghurt mixture and leave to marinate for at least 30 minutes.
10
Heat a griddle or frying pan and brush with a little olive oil.
11
Once it is hot, lay the prawns in the pan and cook for a few minutes each side until they are cooked through and becoming golden.
12
Thread the prawns onto skewers to make them easier to turn.
13
While the prawns are cooking, toss the cooked rice together with the grated carrot, spinach leaves, red onion, remaining lemon juice and olive oil.
14
Season the rice mixture with salt and pepper.
15
Place the rice in a large bowl, or spoon onto individual plates.
16
Sit the prawns on top, scatter with the toasted coconut or flaked almonds and serve with raita.