Ingredients
-
400
-
6
-
3
-
600
-
-
8
-
1
-
1
-
2 1/2
-
2
-
2
-
2
-
1
-
1
-
2
Directions
King Prawns in Swahili Sauce, Mike Robinson’s African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make, I loved the curry it was just wonderful spicy, tart, tangy and delicious My dh didn’t like the rice, otherwise I would have given 5*’s for this tasty dish It was very quick and easy to make and I will definitely make again, but serve on jasmine rice to please my picky dh Thanks for sharing Marra
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Steps
|
1
Done
|
Place the Washed Basmati in a Heavy-Based Medium Saucepan. Add the Juice of 3 Limes, the Chopped Coriander Stalks, 400ml Coconut Milk and Salt to Taste. Add Just Enough Water to Make the Liquid in the Pan Come Level With the Rice. |
|
2
Done
|
Bring the Rice to the Boil and Simmer For 5 Minutes. Cover Tightly, Remove from Direct Heat and Set Aside For 15 Minutes by Which Time the Liquid Will Be Absorbed and the Rice Cooked Through. |
|
3
Done
|
Toss the Prawns With the Remaining Lime Juice and Set Aside to Marinate Briefly. |
|
4
Done
|
Heat the Oil in a Heavy-Based Saucepan. Add the Lemon Grass, Ginger, Garlic, Shallot, Chillies, Garam Masala and Turmeric and Fry, Stirring Often, Until the Shallot Has Softened. |
|
5
Done
|
Add the Remaining Coconut Milk and the Plum Tomatoes. Season With Salt and Freshly Ground Pepper. Simmer For 5 Minutes. |
|
6
Done
|
Increase the Heat and Add the King Prawns. Cook For a Further 2 Minutes, Turning the Prawns to Ensure Even Cooking. |
|
7
Done
|
Serve the Prawns With the Coriander Rice, Garnished With the Coriander Leaves. |
