Prawns Cardamon


Country of origin: U.K.

Quantities for 4 good portions of prawns and rice.

This recipe contains the following types of ingredient: fish and seafood; plants and fungi.


400 g
chopped tomatoes
15 ml
tomato puree
1 medium
250 g
cooked prawns, defrosted if necessary
cloves garlic crushed
125 ml
FAIRTRADE white wine
a little
Fair Trade rosemary, parsley, tarragon and oregano.
FAIRTRADE bay leaves
125 gm
white basmati FAIRTRADE rice*.
Fair Trade cardomon pods
5 ml
FAIRTRADE turmeric
5 ml
FAIRTRADE ground cinnamon
salt and FAIRTRADE ground black pepper



Rinse the rice in a sieve and set aside to drain.

Skin the onion and chop small.

Defrost the prawns if necessary.


Add the rice to boiling water and add the rice spices and seasoning.

Cover and simmer until soft (15 minutes).

Fry the onion until soft and translucent and then add the crushed garlic.

Whisk the garlic round and then a few seconds later add the herbs and stir.

Add the wine before the herby onions start to stick, and then the tomatoes and the tomato puree.

Mix nicely and simmer.

Season with salt and pepper to taste

Add the prawns to the herby mixture and heat through.


When cooked, drain the rice and turnout into serving dishes.

Pour the prawns sauce over the rice and present with a twist of lemon and a sprig of parsley.

To serve

Serve hot with garlic bread and a bottle of FAIRTRADE white or rose wine.


* If you prefer, use brown basmati rice. Just increase the cooking time to 25 minutes then stand for 10 minutes with the cover on.