Prawn Curry with Coconut Rice

  • 700 g raw medium prawns, deveined & peeled
  • 2 red capsicums/bell peppers, seeded & cut into big pieces
  • 2 green capsicums/bell peppers, seeded and cut into big pieces
  • 2 spring onions, cut diagonally into 5 cm pieces
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • ½ tsp ginger powder
  • 1 tsp coriander powder
  • ½ tsp chili powder (optional)
  • 2 cups coconut milk
  • 1 cup cooking cream
  • 1 dried red chili, split in half
  • ½ tsp minced garlic
  • ½ tsp minced ginger

For the Coconut rice:

  • 3 cups water
  • 3 cups rice
  • 3 cardamom pods, smashed
  • 1 cup coconut milk
  • 1 tbsp vegetable oil
  • 1 tbsp finely chopped white onion
  • ½ tsp salt

Sauté the black mustard seeds in the oil until they start to pop. As soon as they do, add the ginger, garlic and the dried chili. Stir for 30 seconds then, add the prawns and sauté for about 5 minutes. Sprinkle with coriander, turmeric, ginger, and chili powder. Top the prawns with the coconut milk and cooking cream. Drop in the bell peppers and spring onions and simmer for 10 minutes. Remove from heat.

Coconut rice:

Sauté the onions in the oil until translucent. Add the cardamom pods and stir for 30 seconds. Add the rice and salt and stir for 2 minutes. Add the coconut milk and water, bring to the boil then simmer for 25 minutes until the rice is cooked. Serve with prawns.

Serves 5

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