King Prawns In Coconut Curry Sauce
This delightful prawn and basmati rice dish is bursting with aromatic flavors that will transport you to a world of culinary delight. Tender prawns marinated in a fragrant blend of turmeric and salt, cooked with onions, cumin, and ginger-garlic paste to create a rich and flavorful sauce. Served alongside fluffy basmati rice seasoned with ghee and smoked salt, this dish is a perfect balance of spices and textures. Embrace the fusion of ingredients as you take a bite and savor the harmonious blend of flavors that will tantalize your taste buds.
— Constant Cookbook
Ingredients
- 350g/12oz basmati rice
- 1 tbsp ghee
- pinch smoked salt
- ½ tsp ground turmeric
- 1 tsp salt
- 400g/14oz freshwater prawns
- 90ml/3fl oz vegetable oil
- 2 bay leaves
- 3 medium red onions
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 2 tbsp gingergarlic
- 1 tsp salt
- 2 green chillies
- 75ml/2½fl oz coconut milk
- shellfish stock, if needed
- ½ tsp sugar
- ½ tsp ground green cardamom
- 1 tbsp chopped fresh coriander
- ½ lime
Instructions
- For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.
- For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.
- Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.
- Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.
- Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly.
- Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary.
- Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2-3
Comments
No comments found.