Method

• 1.
  Combine 1 1/2 tablespoons curry paste, 4 tablespoons yoghurt and 3 tablespoons coriander in a large shallow dish. Add prawns and turn to coat, then cover and refrigerate until needed.

• 2.
  Place remaining tablespoon of paste, cardamom and 1 teaspoon salt in a large pan. Add rice and 1 1/2 cups (375ml) cold water, stirring to distribute the paste.
• 3.
  Bring to the boil, then reduce heat to low and simmer, partially covered, for 10 minutes or until most of the liquid has been absorbed. Stir in remaining yoghurt and coriander, and cover to keep warm.
• 4.
  Preheat a chargrill or barbecue on high heat. Cook prawns for 1-2 minutes each side until cooked through.
• 5.
  Sprinkle pilaf with extra coriander and serve the prawns with the pilaf.