Shrimp Colombo with rice recipe

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 644 calories / serving
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shrimp and pineapple colombo (h)

Bring the water for the rice to the boil in a separate pan. Add the rice and salt and stir well once. Cover, reduce heat and simmer for 10 minutes.

Meanwhile, heat the sunflower oil in a wok or large pan and gently fry the sweet potatoes, garlic, pepper, onion and chilli for 5 minutes. 

To make the Colombo spice mix, add the ground cumin, ground coriander, caraway seeds, fennel seeds and tumeric in a pestle and mortar. Peel and mince the garlic cloves and finely chop the chillies and add it into the mix and pound the spices together to release the flavours. Sprinkle over the Colombo spice mix and cook for 2 minutes stirring well.

Meanwhile pour the coconut milk into the pan and combine thoroughly. Bring gently to the boil, lower heat and simmer for 10 minutes or until sweet potatoes are softened.

Add the prawns and coriander and stir to heat through. Simmer for 2-3 minutes only to prevent overcooking the prawns.

Serve immediately with the cooked basmati rice. 

  • Ingredients

  • 2 sweet potatoes, peeled and chopped
  • 3tbsp sunflower or oil
  • 500g large tail-on frozen prawns, thawed
  • 2 cloves garlic, minced
  • 1 medium onion, finely sliced
  • 1 red pepper, finely sliced
  • 1 red chilli, finely sliced (without deseeding)
  • 470ml (16fl.oz) coconut milk
  • 1 small bunch of coriander
  • salt
  • pepper
  • For the Colombo spice mix

  • 1½tbsp ground cumin
  • 1½tbsp ground coriander
  • ½ tbsp caraway seeds
  • 1½tbsp fennel seeds
  • 1½tbsp turmeric
  • 3 garlic cloves
  • 2 chillies
  • bay leaves
  • For the rice

  • 450g basmati rice
  • 600ml water
  • Energy 2730kj 644kcal 32%
  • Fat 13g 19%
  • Saturates 2g 9%
  • Sugars 12g 13%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 111.7g Protein 35.8g Fibre 9.1g


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