Method
Ingredients
Ingredients
- 240g Tilda Basmati rice
- 1 tbsp oil
- 1 onion, finely sliced
- Bunch fresh coriander, stalks chopped, leaves roughly torn
- 3 cloves garlic, crushed
- Thumb piece of ginger, peeled and grated
- 2 green chillis, finely sliced
- 1 tsp ground turmeric
- 1 can coconut milk
- 4 cardamom pods, cracked
- 4 cloves
- 4 kaffir lime leaves
- 1 cinnamon stick
- 450g tiger prawns shelled, deveined
- Salt and pepper to season
Method
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Heat the oil in a large pan with a lid. Add the onion and coriander stalks, cook gently for 8-10 mins
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Add the garlic, ginger, green chillies and turmeric and cook for another 2 mins
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Pour in the coconut milk, bring to the boil. Season with a pinch of salt and pepper; add the cardamom, cloves, lime leaves and cinnamon. Simmer for 3-4 mins until thickened
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Add the prawns and cook for 3-4 mins. Cover the pan, remove from heat and set aside for about 5 minutes – the prawns will continue to cook. Ensure they are fully cooked before serving
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Rinse rice under cold water till clear, boil for 10 minutes and drain. Serve with the curry, garnished with the coriander leaves
