Ingredients for 4:
- 450 gr (1 lb) carnaroli rice
- 500 gr (1 lb 1 oz) prawns
- 1 onion
- 1 tsp curry powder
- 1 tsp of powdered ginger
- 200 gr (7 oz) cherry tomato sauce
- Arancio oil, 25 gr (1 oz) butter
Chop the onion and put it in a pan with two tbs of stock and leave to cook for about 10 minutes.
Add the curry powder and ginger and lastly the tomato sauce. Cook for a further 10 minutes and once it is ready add a little Arancio oil and the chopped parsley.
Pan fry the prawns separately then add them to the sauce.
In a separate pan melt the butter and add the rice, leave to toast for a few minutes then pour stock in and cover, leaving to cook without stirring.
Once the rice has absorbed all the liquid and is ready separate the grains with a fork, place on a serving dish and pour the sauce over.
Ricetta di Rosalba Cucé lesempliciricettedinonnapapera.blogspot.it