• 2 tbsps. oil
• 1 medium onion, finely chopped
• 1-2 green chillies
• 6 cloves of garlic
• I inch ginger, finely grated
• 6 cloves
• 125 g chopped tinned tomatoes
• 30 g creamed coconut cut into pieces
• 400 g peeled fresh prawns
• ½ tsp. salt
• 2 tbsps. chopped fresh coriander leaves
• 1 tbsp. cider vinegar
• 3 drops Turmeric Spice Drops®
• 6 drops Tikka masala Spice Drops®
• 2 drops Cumin Spice Drops®
• 4 drops Cardamom Spice Drops®
• 4 drops Cinnamon Spice Drops®

For the rice

• 250 g basmati rice, washed and soaked in cold water
• 1 tbsp. oil
• cumin seeds
• 400 ml warm water

Prepare the rice

1. Wash and drain the rice.
2. Add oil to a pan on high flame. Add the cumin and let the seeds splutter.
3. Add the drained rice and stir and sauté for 2-3 minutes.
4. Add the salt and water and bring to the boil. Cover the pan tightly and reduce the heat. Cook for 10 minutes without lifting the lid.
5. Remove from heat and leave undisturbed for 10 minutes.

Prepare the prawns

1. Add the oil to a heavy based saucepan over medium heat. Add the onions, fresh chillies, garlic, cloves and ginger. Stir and fry until they are soft but not brown.
2. Add the tomatoes, stir and cook until the tomato juice thickens. Also add the creamed coconut and stir until dissolved.
3. Now add the prawns, salt and coriander leaves. Stir and cook for 2-3 minutes. Add all the Spice Drops® and mix well.
4. Stir in the vinegar and turn off the heat.
5. For mixing the prawns to the rice, transfer the rice into a large dish and add the spiced prawns. Gently fork through to mix well. The pulao can be reheated in the microwave if necessary.