World Cuisine (South African)

Curried Seafood and Rice Salad

The recipe serves six. The recipe uses "curry powder" which gives you a lot of choice and variations to the final taste. A general mix that is often used is equal parts of ground cumin, coriander, turmeric, cinnamon, chile powder, ginger and garam masala.

Ingredients

1.5 cups of cooked rice pinch of saffron
250g prawns
125g scallops
3 shallots
1 red pepper
1 green pepper
1 tbsp chopped chives
salt and pepper
Curry Dressing :
0.25 cup bottled French Dressing
0.5 tsp curry powder
0.25 tsp cumin
pinch cardamon
pinch coriander
salt and pepper

Method

Cook the rice the day before with saffron or turmeric. Drain and allow to cool. Shell and devein prawns and chop into large pieces. Cover scallops with boiling water and allow to stand for two minutes. Drain and pat dry. Cut the scallops in half. Finely chop the shallots and peppers. Combine all the ingredients in a large bowl. Combine all the salad dressing ingredients in a screw top jar and shake well until all are well combined. Add curry dressing to the salad and toss well. Season before serving.