PERI - PERI PRAWNS CHUTNEY WITH SAVOURY RICE

This recipe is in courtesy of Mumsie  Moodley of Bluff. Great recipe, cant wait to try myself.

INGREDIENTS
15 to 20 large prawns
6 tomatoes grated
1 onion
6 tablespoons oil
Half teaspoon turmeric powder
3 teaspoon chilli powder
half teaspoon jeera(cumin) powder
half teaspoon garam masala
half teaspoon ground garlic and ginger
half teaspoon salt
2 stems curry leaves

METHOD
Heat a pot. Add oil and fry onions until brown. Add chilli powder, turmeric, garam masala, ginger and garlic and jeera. Add tomatoes and cook for 10 min. Add prawns and cook until moisture has evapourated. Garnish with coriander. Serves 4.

QUICK SAVOURY RICE
3 cups long grain rice (cooked)
1 red pepper, chopped finely
1 green pepper , chopped finely
1 teaspoon jeera seeds
salt to taste
half teaspoon black pepper
1 teaspoon spice for rice
1 teaspoon chopped garlic
2 tablespoons butter or oil.

In a hot frying pan, melt the butter/oil and jeera seeds, onion and garlic. Fry for a min, then add the red and green pepper. Add black pepper, salt and spice for rice. Continue frying, stirring occasionally until onions appear translucent and peppers are almost cooked but slightly firm. Place the cooked rice in a large serving bowl, and pour the onions and peppers mixture over the rice. Toss the rice to evenly distribute the peppers, onions and the rest of the mixture into the rice. Serve hot with peri peri prawns chutney or as an accompaniment to a roast and gravy dish.

Sounds too yummy!