Prawn Caldine

Womenscorner Desk
October 27, 2020

Ingredients :

- raw shelled king prawns 360g

- white wine vinegar 1 tbsp

- onion ½, chopped

- plum tomatoes 2, chopped

- vegetable oil 1 tbsp

- ground turmeric 1 tsp

- cumin seeds 1 tsp

- ground coriander 1 tsp

- black peppercorns ground to make ½ tsp

- garlic paste 1 tsp

- ginger paste 1 tsp

- red chilli 1, finely chopped

- basmati rice 200g

- light coconut milk 400ml

- green beans 125g, cut into diagonal pieces

- coriander a handful of leaves, chopped, to serve

Method : Put the king prawns into a bowl with the vinegar and an outsized pinch of salt, and leave while you create the sauce. Put the onion and tomatoes into alittle blender and whizz to a purée. Heat the oil during a deep frypan with a lid and gently fry the turmeric, cumin seeds, ground coriander and pepper for several minutes until fragrant. basketball shot the onion-tomato purée, garlic and ginger pastes and red chilli, and cook for 10 minutes, stirring regularly, until most of the water has evaporated.

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Put the rice into a pan with 400ml of water and a pinch of salt. bring back a simmer, placed on a lid and cook gently for 12 minutes until cooked and every one the water has been absorbed. Tip the coconut milk into the curry mix, bring back the boil then basketball shot the prawns with the vinegar and therefore the green beans, placed on the lid and simmer gently for 5-6 minutes or until the prawns are cooked through. Sprinkle with coriander and serve with the rice.