*** Prawn Pullao

• 1 lb raw, headless medium-large shrimp, peeled and deveined
• 4 1/2 Tbsp finely chopped cilantro
• 1 1/2 tsp ground turmeric
• 2 tsp garam masala
• 2 tsp salt
• 2 Tbsp lemon juice
• 2 hot green pepper (serrano or jalapeno) finely sliced
• 4 Tbsp vegetable oil
• 1 medium onion
• 12oz long-grain white rice (1 3/4 cup + 2 Tbsp)
• 1 1/2 cups frozen green peas, thawed

Rinse shrimp then pat them dry with paper towels.

In a small bowl, mix 1 Tbsp warm water, the chopped cilantro, turmeric, garam masala, 1/2 tsp salt, the lemon juice and green chili pepper.

Heat 2 Tbsp oil in a 10-in frying pan over medium-low heat. Pour in the contents of the bowl and fry, stirring, for 2 to 3 minutes. Add the shrimp, and on a medium flame fry them with the spices for about 4 minutes. With a slotted spoon, remove the shrimp to a covered dish, leaving the sauce behind.

Pour 1 cup + 2 Tbsp warm water into the frying pan and scrape up all the spices stuck to the bottom and sides, turning up the heat if necessary. Peel the onion, cut into fine rounds and cut rounds in half.

In a heavy-bottomed small pot, heat the remaining oil over medium heat. Put in the sliced onions, and fry them for 3-4 minutes until the edges begin to turn brown. Now add the rice, 1 3/4 cup + 2 Tbsp of water, 1 tsp salt and the liquid from the frying pan. Stir and bring to the boil, then cover and reduce heat to very low. Cook for 25 minutes.

Lift the cover off the saucepan and add the shrimp and peas. Mix quickly with a fork and cover again. Cook another 5 minutes.

Makes 6 servings, 12 WW PointsPlus each.