400ml/14fl oz fish stock
1 stalk lemongrass, tough outer leaves removed, inside chopped
¼ onion, chopped
1 tbsp tomato purée
3 tiger prawns, heads and shells removed, de-veined
1 tbsp olive oil
25g/1oz butter
¼ onion, chopped
½ tsp ground turmeric
½ tsp curry powder
200g/7oz basmati rice
For the stock base, simmer the fish stock, lemongrass, onion and tomato purée in a saucepan over a medium heat and bring to a simmer.
Add the prawns to the stock. Cook for 5-7 minutes, then strain, set the prawns aside, and reserve the stock.
For the pilau rice, heat the oil and butter in a separate saucepan over a medium heat, add the onion, then fry for 3-4 minutes to soften.
Stir in the ground turmeric and curry powder, then the rice, and stir well to coat the rice in the spices.
Pour 300ml/10fl oz of the reserved fish stock into the rice. Cover with a lid and cook over a medium heat for 10-12 minutes, or until the rice is tender. Check halfway through cooking that there is enough liquid still in the pan and add more if necessary.
To serve, place the pilau rice into a bowl, garnish with the prawns, and serve immediately.
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