Ingredients

• 12 very large raw prawns
• shelled and veins removed
• 250g/9oz Greek-style yoghurt
• 2 cloves garlic
• crushed
• 4cm/1½in piece fresh ginger
• peeled and finely chopped
• 1 green chilli
• finely chopped
• 2 tsp ground turmeric
• ½ tsp ground cardamom
• 1 tsp ground cumin
• 6 tbsp vegetable oil
• 1 onion
• finely diced
• 1 garlic clove
• crushed
• 3 cloves
• 1 cinnamon stick
• 8 curry leaves
• 200g/7oz basmati rice
• 300ml/10fl oz chicken stock
• ½ lemon
• juice only
• 3 tbsp coriander leaves
• roughly chopped
• 4 eggs
• lightly beaten
• coriander leaves
• to garnish

Directions

• For the prawns
• place all the ingredients except the prawns into a bowl and mix well to combine. Add the prawns
• mix gently then place in the fridge to marinate for at least four hours.
• For the omelette pilau
• heat a saucepan until hot
• add half the oil
• the onion
• garlic and spices
• and fry for two minutes.
• Stir in the rice and add the chicken stock. Bring to the boil
• cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid is absorbed. Season with salt
• freshly ground black pepper and the lemon juice
• then stir in the coriander leaves and set aside until cool enough to handle.
• Heat a large frying pan until smoking hot
• add half the remaining oil and half the beaten eggs and swirl around the pan until the eggs are just cooked.
• Scatter half the pilau rice over the omelette then slide out of the frying pan onto a chopping board. Roll the omelette up into a pinwheel and set aside.
• Repeat with the remaining oil
• eggs and rice.
• Meanwhile
• remove the prawns from the fridge
• return to room temperature then thread onto wooden skewers.
• Heat a griddle pan or indoor barbecue until very hot
• add the prawns and cook for 1-2 minutes on each side or until just cooked through.
• Remove the skewers from the pan and rest for a couple of minutes.
• To serve
• lay the skewers of prawns onto serving plates. Cut the omelette pinwheel into thick slices and lay alongside the prawns. Garnish with a sprig of coriander and serve immediately.