Serves 4


25g Unsalted Butter
2 Tbsp Vegetable Oil
1 onion, peeled and finely diced
2 Red Peppers, diced
2 Cinnamon Sticks
6 Cardamom pods, lightly crushed
2 tsp Mild Chilli Powder
2 tsp Garam Masala
1 tsp fresh fenugreek seeds
3 Curry Leaves
1 tsp Nigella Seeds
15 g Coriander, chopped
180 g Long Grain Rice
400 ml Vegetable Stock
300 g Prawns


Heat a pan and add Butter and Vegetable Oil
Cook the onions for about 10 minutes or until lightly coloured and softened
Add the Peppers and continue to cook for a minute or two
Add the Cinnamon Sticks and Cardamom Pods 
Continue to fry for a further minute
Add the Chilli Powder, Garam Masala and Fenugreek Seeds 
Stir and fry for one more minute
Add the Rice. 
Add the Vegetable Stock and stir
Bring to the boil and then simmer with a lid on for about 10 minutes
Add the Prawns and continue to simmer until they are cooked and the rice has absorbed most of the stock
Stir and spoon on to serving plates topped off with chopped Coriander