“There’s enough for two meals here, and any leftover rice can be used for a lamb or chicken biryani, or as a base for stuffed squash. ”
1 small red onion
½ a bunch of fresh coriander
5cm piece of ginger
½-1 fresh green chilli
1 teaspoon mustard seeds
½ teaspoon turmeric
4 dried curry leaves , optional
2 ripe tomatoes, on the vine
200 g raw king prawns , shells on, from sustainable sources
100 ml light coconut milk
1 teaspoon unsalted butter
1 teaspoon cumin seeds
1 dried red chilli , optional
3 cardamom pods
1 teaspoon turmeric
1 fresh bay leaf
½ mug of basmati rice (about 150g)
- Peel and finely slice the red onion, pick the coriander leaves and set aside, then finely slice the stalks. Peel and finely chop the ginger, then finely chop the chilli.
- Heat 1 tablespoon of olive oil in a large saucepan over a medium heat. Add the red onion, coriander stalks (not leaves) and dried spices, then fry for about 1 minute, until the mustard seeds start to pop.
- Add the chopped ginger and green chilli, then cook for a further 5 minutes, or until the onions have softened, stirring occasionally.
- To prepare the rice, peel and finely chop the onion, then add to a pan over a medium heat with 1 teaspoon of vegetable oil and the butter. Cook for 5 minutes, or until just colouring. Put a kettle of water on to boil.
- Sprinkle in the spices, keeping the dried chilli whole (if using), and cook for 1 minute. Turn up the heat, add the rice and stir well.
- Fill the mug you used for the rice with boiling water (about 350ml, or twice the volume of the rice) and add to the pan, with a good pinch of sea salt. Bring to the boil, cover and reduce the heat.
- Simmer for 12 to 15 minutes over a low heat, or until the water has been absorbed and the rice is cooked.
- Roughly chop the fresh tomatoes and add to the spiced onions with a splash of boiling water. Bring to the boil, season, then simmer for 5 minutes, or until thickened and darkened slightly.
- Stir in the prawns and coconut milk and cook for 3 to 5 minutes, or until the prawns are pink and cooked through.
- Fluff up the rice with a fork, then serve with the curry, removing the chilli (if using), and a scattering of the coriander leaves on top.