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.