Sufra Dayma:

Curried Seafood Salad

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By Moushira Abdel-Malek

Ingredients:

11/2 cups long-grain rice

500 gms prawns (shelled and deveined)

500 gms squid (sliced)

2 sticks French celery (finely chopped)

3 shallots (chopped)

2 tbsp. parsley leaves (finely chopped)

1 medium red pepper (seeded and finely chopped)

1/2 cup French dressing

2 tsp. curry powder

2 tsp. lemon juice

1 tsp. turmeric

Salt + pepper + 1/4 tsp. sugar + dash of cumin

60 gms butter

Method:

Add rice to large quantity of boiling salted water. Boil until rice is tender. Drain in a strainer and allow to cool off to room temperature and dry. Heat butter in pan. Add squid and cook gently with a pinch of pepper and cumin. When tender, add prawns and stir. Gently cook for five minutes. Season and allow to cool off completely. Place rice in a large serving bowl. Add prawns, squid, celery, parsley, shallots, pepper and toss lightly. Combine French dressing, curry powder, turmeric, lemon juice and sugar in a top screw jar. Season with salt, pepper and cumin. Shake well to combine and add to rice mixture. Toss thoroughly. Refrigerate until ready to serve.