Prawn Curry with Coconut Rice

Prepare a flavourful and vibrant prawn curry with rice. This recipe is simple to make and is bound to become a firm family favourite.

INGREDIENTS

1 kg prawns, uncooked, deveined and shells removed
3 Tbsp butter
¼ cup cooking oil
1 tsp ground black pepper
1 whole garlic clove, chopped
1/2 medium sized onion, thinly sliced
1/2 tsp whole black peppercorns, roughly 5
1 tsp mustard seeds
10 curry leaves
4-5 large tomatoes, grated
1 tsp turmeric powder
1 tsp ground cumin powder
1 tsp ground coriander powder
Chilli powder according to preference (recommended 2 Tbsp for moderate heat)
Enough salt to taste (recommended 2 tsp)
2 tsp brown sugar
1/4 cup coconut cream
Coriander to garnish

For the fragrant coconut rice:

2 cups basmati rice
2 cups coconut milk
1 1/2 cups water
Salt (recommended 2 tsp, adjust once cooked)
1 large bay leaf or 2 small ones
1 star anise
2 cardamom pods
Lemongrass (optional)

METHOD

In a Le Creuset Signature Round Casserole, add 2 tsp butter and allow to melt. Add ground black pepper and garlic and allow aromatics to be released, add prawns and quick fry roughly 1-2 minutes. Remove from pot into a dish and set aside. Discard any excess water.

Whilst pot is on high heat, add butter and oil and once melted add onions and fry till golden in colour. Add mustard seeds, whole peppercorns and curry leaves and braise till aromatics are released.

Lower heat and add tomatoes, turmeric, cumin, coriander and chilli powder, sugar and salt to taste and allow tomato to cook down, roughly 20 minutes. Butter/ oil layer will settle at the top once the curry is ready. Add prawns (do not add any prawn liquid that may have settled in your dish) and allow to cook for a further 3-5 minutes. Stir in coconut cream and allow to come to a gentle boil. Adjust seasoning if necessary.

Remove from heat and garnish with chopped coriander.

To make the fragrant coconut rice:

Wash rice thoroughly in cold water to remove any starch. Rice water will appear clean when ready. Soak for 10 minutes. Drain and discard water.

In a Le Creuset Signature Round Casserole on high heat add water, coconut milk and whole spices and bring to a boil.

Add salt and rice, gently stir to remove clumps.

Allow rice to soften, roughly 10-15 minutes. Drain excess liquid thoroughly then return to the stove on low heat. Add lemongrass stalks and close pot lid allowing to steam for 5 minutes. Fluff with a fork and garnish with fresh grated coconut (optional).

Recipe and image courtesy of Ibtesam Essa.