Prawn Machbous

Prep 0 h : 0 m
Cook 0 h : 0 m


  • 4 tiger prawns, cleaned

    200ml vegetable oil, extra

    30g each chopped ginger and garlic

    60g chopped red onion

    2 loomi (whole dried limes), crushed

    50g butter or ghee

    500g prawns (16/20), cleaned and deveined

    40g tomato paste

    Chopped coriander, a handful

    150g chopped tomato

    500g basmati rice, washed and soaked for 45 mins

    1 litre hot water or stock

    For machbous spice, mix:

    4g coriander seeds

    10g turmeric powder

    15g cumin powder

    10g loomi powder

    10g cardamom powder

    5g red chilli powder

    5g white pepper


  • Marinate tiger prawns for 30 mins in a mixture of 50g machbous spice mix, 50ml oil and salt to taste.

    Heat remaining oil in a large heavy-bottomed saucepan. Add ginger, garlic and onion. Saute for a few minutes and then add crushed dried lime. Saute until onion is translucent. Add butter or ghee and prawns. Saute well until prawns are well coated with the mixture. Add tomato paste, saute for a minute and then add chopped coriander, tomatoes and salt. Mix well.

    Add rice, salt and the remaining Machbous spice mix. Stir and add hot water or stock. Stir gently and bring to the boil. Cover and simmer over low heat for 15-20 mins or until rice is cooked and the liquid is absorbed.

    Meanwhile, saute the marinated tiger prawns alongwith its marinade until cooked, 5 mins.

    When ready to serve, decorate the rice with tiger prawns and garnish with fresh coriander.