Time is running out – you’ve still so much to do and see here in London, not to mention those papers you have still to write and revision that needs to be done before Finals. You’ll get there of course – but you’ll get there much more comfortably if you’re well slept and well fed – they don’t’ call it ‘brain food’ for nothing! So to help you in one of those areas at least, here’s a great recipe that can be made and on the table in 30 minutes.
As far as equipment is concerned, you just need a medium sized pan with a close fitting lid. All the ingredients – and there aren’t many – are easily sourced, and many you may already have in your cupboard. You don’t really need to measure, apart from the rice, it really is just a handful of this and a handful of that, the recipe is very forgiving. You can also replace dried chilli flakes with fresh chilli if that’s what you have to hand.
Remember if you’re using frozen prawns, to defrost them beforehand.
I promise you it’s both foolproof and delicious!
Cashew and prawn rice (Serves 2)
Ingredients
2 tablespoons of veg oil
1 teaspoon cumin seeds
½ onion thinly sliced
Handful of prawns
2 tomatoes, diced
Handful of chopped coriander
½ cup cashew nuts
½ teaspoon dried red chilli flakes
½ teaspoon salt
½ cup basmati rice, rinsed with cold water
1 cup water
Method
1. Heat the oil in a pan and add the cumin seeds
2. When sizzling, add the onion and fry until translucent
3. Add the prawns, tomatoes, coriander, cashews, chilli and salt – stir fry for 30 seconds
4. Add the rice and stir fry for a further 30 seconds
5. Add the water and bring to the boil. Turn the heat down very low, cover and steam for 15 minutes.