"This spicy rice dish cooked in mouth-watering prawn curry is extremely easy to make in a microwave oven. A 1200-watt microwave oven was used for this recipe. Garnish with fried onions." — Celestial
Watch video tips and tricks
1 1/3 cups
uncooked white rice
peeled and deveined tiger prawns
ginger garlic paste
ground black pepper
whole cardamom seeds
salt to taste
I would never make a microwave meal so i converted this to stovetop with rice separate and it was very good. Soon to be reposted with my stovetop directions
I give this five stars because not only is it delicious but easy to make! Next time I might try doubling the spices but it was great the way it was.
This was deeeelicious! I give it four stars only because I don't approve of the microwave. I made it on the stovetop with a few modifications. On med-low heat, I used a single pot and started by sauteing an onion until browned. I doubled the spices and added curry. I omitted the cinnamon and cloves because I don't care for them. After browning the onions and spices, I added the rest of the ingredients except the shrimp and I used vegetable stock instead of chicken cubes. I also added cauliflower florets and frozen peas. I cooked until the rice was almost done, then added the shrimp and cooked until opaque.
We love it! But, I need to make it a few times more before it becomes my own dish.
This gets five stars because it is so easy to make , it's a quick dish and very rich in taste, lovely. I made it a couple of times on the stove not microwave. I marinate the shrimps (I use frozen precooked shrimps) then, boil on medium heat for 15 minutes, once the shrimps are done I remove and place the shrimps aside, then fry the rice with the marinate add water and boil until the rice is almost cooked then place the rice covered in a preheated oven at 165 degrees celcius for 15 minutes or until rice is well cooked, once done I remove all the spices and place the shrimps on top along with a few parsley leaves before serving. I use exactly the same amount for all the ingredients as directed in the original recipe, hope that helps, Bon Apetite!
This is great, so quick. I used chicken instead of shrimp which I diced into small cubes. I did add a little turmeric for colour and flavour. I omitted the oil and salt. Will most definately be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 874
** Calories from Fat: 276
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
Watch how to make this top-rated Indian dish.
See how to make a quick-and-easy, Indian-inspired seafood curry.
See how to make a quick version of classic Spanish paella with shrimp & sausage.