Indian Pilaf

For 4 people

Ingredients:
300g basmati rice
1 tbsp cooking oil
1 ground onion
2 glosses of garlics, finely chopped
1 tsp fenouil seeds
1 tbsp sesame seeds
1/2 tbsp curcuma powder
1 tbsp cumin powder
1/2 tbsp marin salt
2 girofle
3 glosses of cardamome
6 black pepper seeds
50 cl of chicken stock
some curry leaves

Preparations:
1.Rinse the rice and put them in a salad bowl. Cover them with water just at the level of the rice.
2. In a frying pan, heat up the cooking oil, add in the onion and garlics until the good smell coming out.
3. Add in the fenouil seeds, sesame seeds, curcuma, cumin, the salt, the girofle, the cardamome and the black pepper seeds. Fry them for a while until they smell good.
4. Add in the rice, fry them each 2 minutes until the rice become opaque.
5. Add in the chicken stock and let it boil.
6. Cover the frying pan, reduce the fire and let it simmer for 15-20 minutes, or until the water is absorbed.
7. Take the frying pan off the stove, let it cool down for 5 minutes, then fix the rice with some curry leaves for garnishing.
8. Best serve with curry chicken.

Tiger Prawn Curry

Served: 3
Preparation: 30 minutes

Ingredients:
2tbsp cooking oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1tbsp chopped ginger
2tbsp Lee Kum Kee curry paste
1 chopped medium tomatoes
150ml water
1 packet 400g raw peeled tiger prawns
1 small handful fresh parsley leaves
some chives (optional)

Method:
1. Heat the oil in a large saucepan. Add the onion, garlic and ginger and cook, stirring, for 4 to 5 minutes until softened.

2 Add the curry paste and cook, stirring, for 1 minute then stir in the tomatoes and water. Bring to the boil, reduce the heat slightly and simmer for 10 minutes until slightly reduced and thickened.

3 Add the tiger prawns to the pan and continue to simmer for 4 to 5 minutes until the prawns turn pink.

4 Stir in the fresh parsley leaves and chives and serve straight away with cooked rice.

Recipe modified and tested from:
http://www.asda-recipes.co.uk/recipe/80.html

I'm using the photo from the above website as well. The next time I cook this dish, I will take my own photo and upload it here.