This prawn curry is sure to impress with its rich flavours, perfectly balanced blend of spices and light coconut milk finish. Learn how to make this wonderful, authentic dish from scratch in no time.
Gluten Free. Sugar Free. 30 Minutes.
300g large prawns
1 small red onion
1 long red chilli
2 cloves of garlic
3 curry leaves
1 teaspoon mustard seed
3 cardamom pods
1.5 sprigs ground coriander
2 teaspoons turmeric
1 teaspoon garam masala
2 tins light coconut milk (165ml each)
100g green beans
3 sprigs coriander
3/4 cup long grain rice
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form.
Cover pot remove from heat and set aside minimum 15 minutes.
Finely chop onion and garlic. Dice tomatoes. Deseed and finely chop chilli. Top and tail green beans.
Heat a non-stick fry pan to medium, add oil, chopped onions and cook for 2 minutes until the onion softens. Add the mustard seeds, cardamom pods, curry leaves and cook for another 30 seconds. Add garlic, chilli and cook for another minute. Add chopped tomatoes and cook for a further 2 minutes. Lastly, add the spice mix and a generous pinch of salt. Cook for a further minute until a paste forms. Lower the heat to a simmer, add 1/2 tin of coconut milk and stir into the spices, bring up to a mild simmer. This should take a few minutes. Next, add prawns and green beans. Stir, cover and let cook for 5 minuteson a gentle simmer until the prawns are cooked (the flesh will whiten).
Fluff rice with a fork, place in bowls, top with the curry and sprinkle with roughly chopped coriander.
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