Introduction
This delightful prawn and coconut curry is a perfect blend of flavors, combining aromatic spices and fresh ingredients for a satisfying meal. Easy to prepare and bursting with taste, it’s an ideal dish for a cozy dinner or a gathering with friends.
Detailed Ingredients with measures
1 clove of garlic
1 red onion
7cm piece of ginger
1 fresh green chilli
200g ripe tomatoes
175g basmati rice
Vegetable oil
1 teaspoon black mustard seeds
1½ teaspoons garam masala
¾ teaspoon ground turmeric
120g raw peeled prawns or lobster meat
½ x 400g tin of light coconut milk
125g baby spinach
1 lime
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 2-3
To prepare this dish, you’ll start by cooking the basmati rice until tender. Meanwhile, you will create a fragrant base with garlic, onion, ginger, and a kick of green chilli. The addition of ripe tomatoes gives the dish a fresh and juicy flavor, while prawns and coconut milk create a rich, creamy sauce. A final touch of wilted spinach and a squeeze of lime juice add brightness and nutrition to the curry.
Serve the prawn curry over a bed of fluffy basmati rice and garnish with lime wedges for a zesty finish. Enjoy the harmonious blend of spices and the delectable taste of this nutritious meal!
Detailed Directions and Instructions
Step 1: Prepare the Water
Fill a medium pan with salted water, place it over high heat, and bring it to a boil.
Step 2: Prepare the Aromatics
Peel and finely slice the garlic and onion. Peel and finely grate the ginger. Halve and deseed the chilli, then finely slice it. Roughly chop the tomatoes.
Step 3: Cook the Rice
Add the basmati rice to the boiling water and cook for 10 minutes, or until tender. Drain the rice in a sieve, then return it to the warm pan. Cover with a lid and set aside off the heat.
Step 4: Heat the Spices
Heat 2 tablespoons of vegetable oil in a medium pan over medium heat. Add the black mustard seeds, garam masala, and ground turmeric, then fry for 1 minute until fragrant.
Step 5: Cook the Onion Mixture
Add the sliced onion, garlic, and grated ginger to the pan. Fry for 10 minutes, or until the ingredients are softened.
Step 6: Add Chilli and Tomatoes
Add the sliced chilli, chopped tomatoes, and a splash of water to the pan. Increase the heat and cook for a further 3 minutes.
Step 7: Add Prawns and Coconut Milk
Stir in the raw peeled prawns and the light coconut milk. Bring the mixture to a boil, then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked through.
Step 8: Incorporate Spinach
Stir through the baby spinach and cook for an additional 1 to 2 minutes until the spinach has wilted.
Step 9: Serve the Dish
Divide the cooked rice between plates. Season the prawn curry to taste with salt, black pepper, and a squeeze of lime juice, then ladle the curry onto the rice.
Step 10: Garnish
Serve with the remaining lime, cut into wedges for squeezing over the curry.
Notes
Storage
Leftover curry can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.
Substitutions
You can substitute prawns with chicken or tofu for a different protein option. adjust the cooking time as needed.
Spice Levels
Adjust the amount of green chilli to taste to control the spice level of the dish.
Vegetarian Option
For a vegetarian version, you can omit the prawns and add more vegetables or chickpeas. Use vegetable broth instead of water for added flavor.
Cook techniques
Preparing Aromatics
Peel and finely slice the garlic and onion. Peel and finely grate the ginger. Halve and deseed the green chilli before finely slicing it. Roughly chop the tomatoes to release their juices.
Cooking Rice
Add basmati rice to boiling salted water and cook for 10 minutes or until tender. Drain and return to a warm pan, covering it to keep it warm.
Tempering Spices
Heat vegetable oil in a medium pan over medium heat. Add mustard seeds, garam masala, and turmeric. Fry for about 1 minute until fragrant.
Sautéing the Base
Add the prepared onion, garlic, and ginger mixture to the pan with spices. Fry for approximately 10 minutes until softened for a flavorful base.
Creating the Sauce
Stir in the sliced green chilli and chopped tomatoes, adding a splash of water. Increase heat and cook for another 3 minutes until the tomatoes have softened.
Cooking Prawns
Add raw peeled prawns and coconut milk to the pan. Bring to a boil, then reduce heat and gently simmer for 3 to 4 minutes until prawns turn pink and are thoroughly cooked.
Wilting Spinach
Incorporate baby spinach into the curry, cooking for an additional 1 to 2 minutes until just wilted.
Serving
Measure out portions of the rice onto plates. Season the prawn curry with salt, black pepper, and lime juice before ladling it over the rice.
Accompanying Citrus
Serve with lime wedges on the side for an extra burst of freshness when squeezed over the dish.
FAQ
Can I use frozen prawns instead of raw?
Yes, frozen prawns can be used; just ensure they are thoroughly defrosted before cooking.
How can I make this dish vegetarian?
You can substitute prawns with tofu or additional vegetables, and use vegetable stock instead of coconut milk for the sauce.
What can I use instead of basmati rice?
You can use jasmine rice or any long-grain rice as an alternative, keeping in mind that cooking times may vary.
How spicy is this dish?
The spiciness can be adjusted by modifying the amount of green chilli used; you can omit it entirely for a milder flavor.
Can I prepare the curry in advance?
Yes, the curry can be made ahead of time; store it in the refrigerator and reheat gently before serving.
Conclusion
This dish is a delightful combination of flavors and textures, featuring tender prawns or lobster meat cooked in a creamy coconut sauce, balanced by the freshness of spinach and the zing of lime. The aromatic spices enhance the overall taste, making it a perfect meal for any occasion.
Spicy Chickpea Coconut Curry
Swap the prawns for chickpeas for a vegetarian option and add extra spices like cumin and coriander for a different flavor profile.
Vegetable Biryani
Incorporate an assortment of vegetables such as peas, carrots, and bell peppers into the basmati rice for a vibrant and hearty dish.
Coconut Shrimp Soup
Transform the ingredients into a comforting soup by adding vegetable or seafood stock, using more coconut milk, and serving with crispy bread.
Ginger Garlic Fried Rice
Use leftover rice to create a quick fried rice dish with garlic, onion, ginger, and soy sauce, topped with sliced green chili for heat.
Tomato and Spinach Pasta
Combine sautéed tomatoes and spinach with cooked pasta instead of rice, adding a splash of coconut milk for creaminess and flavor.
