- First you need to make the spice paste. For this toast the coriander and cumin seeds in small pan for a minute. Now place into a spice grinder and grind to a finely, alternatively use a pestle and mortar or a blender/food processor.
- Place into a small bowl and add the turmeric, crushed garlic, grated ginger, white wine vinegar, salt and palm sugar and mix together well. Set aside.
- In a large frying pan heat the 30ml of the oil and fry the onions until golden brown, then add the spice mix and cook for 2 minutes. Add the chopped tomato and cook until the water had evaporated.
- Now add the coconut milk and fish stock. Add the chopped chillies and simmer for 15 minutes until the sauce thickens. Add the prawns and leave to cook at a simmer for 5 minutes. Cook the rice in a thick bottomed pan by sweating the chopped shallots in the olive oil, now add the spice and roast for a minute before adding the rice and then the water, lime leaf and a pinch of salt.
- Bring to the boil and place a piece of grease proof on top before putting into a pre -heated oven at 180°C for 10 minutes. Remove and leave to finish cooking in its steam.
- Whilst the prawns are cooking, take a pan and heat the remaining 10ml of oil with the mustard seeds and curry and bay leaves until the seeds begin to pop, now add this to the curry and stir in.
- Leave to stand for a few minutes to infuse and at the last minute stir in the chopped coriander and finish with a squeeze of lime juice.
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Serve with rice and garnish with the sprigs of coriander and lime segments
4 cloves 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp turmeric 4 gloves of garlic, peeled and crushed 1tsp Root ginger grated finely 2 tbsp white wine vinegar ½ tsp salt 1 tsp palm sugar 40ml Vegetable oil 1 onion finely chopped 1 Plum tomatoes, blanched and peeled and chopped finely 400ml coconut milk 100ml Fish stock 2 red chillies deseeded and finely chopped 600gr King prawns shell off 2 tbsp coriander chopped Large sprig of coriander 1 Lime cut into 8 segments 1tbsp mustard seeds 5 curry leaves 5 Bay leaves 30ml Olive oil 1 Banana shallots 2 star anise 1 cinnamon stick 350g Jasmine rice 1 kaffir lime leaf Water
Time: 20 mins Serves: 4 Nutrition: n/a