How to Cook: Coconut Prawn Curry served with herbed basmati rice

Ingredients Top to bottom,
Garlic, curry powder, ginger, oil and chili flakes
coconut milk, 2 tomatoes, dill, cleaned prawns
Ranee Classic Basmati Rice, sliced onion

Start with frying the onion and ginger on a suitable pot.
Use just enough oil to cook the onion and ginger and allow to cook on medium heat.

If using chopped garlic, add when the onion is slightly browned. if using garlic paste, add it a little 

Add the curry powder when the onion is evenly browned. Stir and cook for about a minute.

Blend the tomato or cut into small pieces to cook faster. Stir and allow to cook on low heat.

When its nice and thick, it's ready. If using cut tomatoes,add little water to allow the tomatoes to cook. 

For colour, add mixed colored peppers to cook in the tomato sauce. Stir to be coated in the sauce.

Add coconut milk & stir

Add your prawns. Stir and simmer for about 4 minutes

When cooked, the prawns curl up and become firm. Cooking them longer than necessary will make them chewy and rubbery.

Add some chopped coriander for extra flavour and colour, then tun off heat.

To make the rice more interesting, chop the dill small using a sharp knife. Add to the hot rice and stir

The secret is not to add too much of the herbs for the amount of rice you have.