Ingredients
-
-
1
-
1/2
-
1/2
-
1
-
1
-
1
-
1/2
-
75
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Mix Together All of the Marinade Ingredients to Create a Smooth Paste. |
|
2
Done
|
Heat the Oil in a Deep Frying Pan and Add the Mustard Seeds. When They Start to Pop, Add the Onion and Garlic. |
|
3
Done
|
Cook For 5 Minutes or Until Golden Brown. |
|
4
Done
|
Stir in the Spice Paste. |
|
5
Done
|
Fry Over a Gentle Heat For 4-5 Minutes, Until the Spices Are Aromatic. |
|
6
Done
|
Stir in the Coconut Milk and Prawns. Simmer For 5-6 Minutes, Until the Prawns Are Cooked Through and the Sauce Has Thickened. Season to Taste. |
|
7
Done
|
in the Meantime, Wash the Rice in Several Changes of Cold Water, to Get Rid of Any Excess Starch. |
|
8
Done
|
Place the Rice in a Saucepan With the Cardamom, Cloves, Cinnamon Stick and Salt. Pour in the Water. |
|
9
Done
|
Bring to the Boil, Cover With a Tight Fitting Lid and Cook For 10 Minutes. Do not Remove the Lid During the Cooking Time. Leave the Rice to Stand For 5 Minutes, Then Fluff With a Fork. |
|
10
Done
|
Serve the Prawn Curry and Rice Together, With Naan Bread If Desired. |
