| Prep |
Cooking |
Serves |
 |
 |
 |
| 30 mins |
40 mins |
2 Adults |
Recipe by The Devilled Egg | The Online Cookery School
Ingredients
Prawn Curry
- 1 small red onion, finely chopped
- 2 cloves of garlic, finely sliced
- 2 tablespoons of Fussels Chilli Infused Rapeseed Oil
- 1/2 inch of fresh ginger, finely chopped
- 1/2 tsp mustard seeds
- 1/2 tsp black onion seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tablespoon Garam masala
- 6 keffir lime leaves
- 100g spinach leaves
- A large handful of chopped coriander leaves
- 100g mange tout
- 400g raw prawns
- 1 small butternut squash, cooked, flesh removed and mashed with a fork
- 1 can of coconut milk
Lemon rice
- 150g black rice (or just basmati)
- 1 knob of ghee
- Freshly ground pepper to taste
- Juice and zest of 1 lemon
- Serve scattered with the coriander with fluffy lemon rice
Method
Prawn Curry:
Heat the oil in a large pan and fry the onion until golden brown.
Add the garlic, ginger and the whole spices, fry for another minute.
Add the ground spices and and the lime leaves and combine.
Pop the butternut squash in followed by the coconut milk and stir thoroughly.
Simmer for 5 minutes and add the prawns and mange tout, cover and simmer for another 5 minutes.
Add the spinach and leave to wilt.
The prawns are cooked when they turn beautifully pink.
Prepare the Lemon Rice
Wash the rice out under cold running water in a sieve.
Soak in cold water (just a finger level above the rice) for 30 minutes. Drain thoroughly.
Pop rice into a pan with 300ml of water (for Basmati – enough water to go 1 finger width above the rice level).
Bring to boil and then simmer for 40 minutes (10 for basmati) until rice is tender.
Fluff up the rice with a fork and stir the ghee in!
