CURRIED SEAFOOD AND RICE 

Cook rice the day before required for best results 

INGREDIENTS

• 1 1/2 cup long grain rice pinch saffron 

• 250g cooked prawns 

• 125g scallops 

• 3 shallots 

• 1 red pepper 

• 1 green pepper 

• 1 tablespoon chopped chives 

• salt, 

• pepper 

CURRY DRESSING 

• ½ cup bottled French dressing 

• ½ teaspoon curry powder 

• ½ teaspoon cumin 

• pinch cardamom 

• pinch coriander 

• salt, 

• pepper 

 CURRIED SEAFOOD AND RICE RECIPE:

Cook rice with saffron in a large pan of boiling salted water for 12 minutes Drain and cool Shell and devein prawns chop in large pieces Cover scallops with boiling water, stand 2 minutes then drain and pat dry. Cut scallops in half. Finely chop shallots, and chop peppers. Combine all ingredients in a large bowl, add Curry Dressing, and toss well. Season with salt and pepper. Curry Dressing: Combine all ingredients in a screw-top jar, and shake well until all ingredients are combined. 

Serves 6.

Also Read:  FAMILY STYLE PASTA SAUCE