Mild prawn curry
Ingredients
14
Steps
5
Serves
4
Cook Time
65-70 Min
Ingredients
For the masala
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Make the masala by toasting the cumin, coriander and cardamom seeds, peppercorns, chilli flakes and turmeric in a dry frying pan over a low heat for 2–3 minutes until aromatic. Grind to a powder using a mortar and pestle.
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Put the coconut in a bowl, and pour the milk over it. Leave to steep for 20 minutes.
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Sweat the onion in the oil until translucent. Add the masala, stir through and fry gently for 2–3 minutes. Add the ginger, and strain the coconut milk into the mixture through a sieve. Simmer for 10–15 minutes, then add the fish sauce.
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Cook the rice in rapidly boiling water for 8–10 minutes, but do not overcook. Drain.
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Add the prawns to the sauce, and cook for 5–6 minutes until the prawns turn pink. Serve hot with the basmati rice.