Rick Stein's coconut prawn curry
Rick Stein is on a mission to prove that Britain has some of the best food in the world as he travels the country in his new series to try local delicacies. And, in honour of the new series, Rick is in the kitchen today making his coconut prawn curry - it’s easy, delicious and perfect for the weekend.
Coconut prawn curry
Serves: 4
Ingredients
4 medium onions, peeled, 2 roughly chopped and 2 finely sliced25ml vegetable or sunflower oil 3cm cinnamon stick ½ tsp garam masala½ tsp ground turmeric ½ tsp mild chilli powder 15g root ginger, finely grated3 garlic cloves, grated300g large raw prawns, peeled280ml coconut milk 1 tsp salt1 tsp sugar 75ml water, plus extra to loosen the pasta/sauce
To serve: Basmati rice and coriander to serve
Method
1. Blend the 2 roughly chopped onions in a mini food processor, to form a fine paste. Add a splash of water to loosen if necessary.
2. Heat the oil in a wide heavy-based saucepan over a medium heat. Add the cinnamon stick and fry for a minute until fragrant.
3. Add the sliced onions and fry for 10 minutes until golden. Stir in the garam masala, turmeric and chill powder, and fry for 30 seconds. Add the onion paste, ginger and garlic, then fry for 5 minutes, or until the onion paste is golden. Stir often, and add a splash of water if the mixture catches on the bottom of the pan.
4. Stir in the prawns and cook them in the sauce for 1 minute only, then immediately pour in the coconut milk, salt, sugar and 75ml of water.
5. Bring the curry to a simmer and cook for 5 minutes. The sauce should have been reduced by half and the prawns should be pink and cooked through. Serve with basmati rice and a scattering of coriander.