1. Mix together all of the marinade ingredients to create a smooth paste. 2. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic. 3. Cook for 5 minutes or until golden brown. 4. Stir in the spice paste. 5. Fry over a gentle heat for 4-5 minutes, until the spices are aromatic. 6. Stir in the coconut milk and prawns. Simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. Season to taste. 7. In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch. 8. Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water. 9. Bring to the boil, cover with a tight fitting lid and cook for 10 minutes. Do not remove the lid during the cooking time. Leave the rice to stand for 5 minutes, then fluff with a fork. 10. Serve the prawn curry and rice together, with naan bread if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
