Using MSC (Marine Stewardship Council) certified wild sustainable king prawns, this Indian inspired recipe is full of fragrant flavours and is easy to prepare for the family.
Ingredients :
- 2 tbs vegetable oil
- 1 brown onion, finely sliced
- 1 x 3 cm piece of ginger, finely chopped
- 3 tbs Madras curry paste
- 1 x 400 g can whole peeled tomatoes, drained
- 1 x 400 ml can coconut milk
- 250g baby spinach
- 300g basmati rice
- 2 cardamom pods, crushed
- 1 bay leaf
- 500g MSC certified sustainable king prawns, peeled and cleaned (look for the MSC blue fish tick)
- 100 g mango pickles (from a jar)
- 20g crispy fried shallots
Method :
- Preheat the oven to 180°C
- Heat the oil in a 3 litre ovenproof casserole dish over medium heat. Add the onion and cook for 3–4 minutes to soften and caramelised before adding the ginger.
- Stir regularly for 2 minutes, then add the curry paste and cook for a minute until fragrant.
- Tip in the tomatoes and break up with a wooden spoon, then pour in the coconut milk. Turn the heat to high and bring to the boil.
- Cook, stirring regularly so the sauce doesn’t catch, for 10 minutes until thick.
- Add the spinach and cook for a further 5 minutes until the sauce is thick enough to coat the back of a spoon. Cool for 10–15 minutes.
- Rinse the rice 3–4 times in cold water until the water runs clear. Pour 1 litre of water into a large saucepan, add the cardamom and bay leaf and bring to the boil. Add the rice and a pinch of salt and cook for 5–8 minutes until al dente. Drain, reserving the cardamom and bay leaf to flavour the rice while it cooks in the oven.
- Place the MSC certified sustainable king prawns in the sauce and fold through. Top with the rice, spread out evenly with the back of a spoon and sprinkle on 3 tablespoons of water to ensure the rice steams and stays moist.
- Dollop on the mango pickles, cover with foil and a tight-fitting lid and bake for 40 minutes until the rice is cooked. Scatter over the crispy fried shallots and serve.
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