Prawn Molee

The next few recipes come from Rick Stein's new book "India". I always enjoy Rick Stein's books and TV shows. I can hardly wait till this new series starts the recipes are an exciting mix bringing together so many interesting recipes.

Ingredients

2 tbsp coconut oil 1/4 tsp ground black pepper 3 green cardamoms, lightly bruised with a rolling pin 6 cloves 2 medium onions, thinly sliced 15g/3 cloves garlic, thinly sliced 25g/5cm ginger, finely shredded 2 green chillies, slit lengthways, seeds removed 1 tsp salt

Small handful of fresh curry leaves Small pinch (Vs tsp) turmeric 400m1 coconut milk 11/2 tsp toddy or white wine vinegar 500g large tail-on raw prawns 2 tomatoes, thinly sliced into rounds, to garnish Boiled basmati rice to serve

Method

Heat the coconut oil in a heavy-based saucepan or karahi over a medium heat. Add the pepper, cardamoms and cloves and fry for 1 minute until fragrant. Add the onions and fry for 5 minutes until translucent, then stir in the garlic, ginger, chillies, salt and curry leaves and fry for 1 minute.

Add the turmeric, coconut milk and vinegar. Bring to a simmer and simmer for 4-5 minutes until reduced slightly, then add the prawns and simmer for a further 4 minutes until the prawns are cooked. Scatter the tomatoes on top, turn off the heat, cover the pan and set aside for 3-4 minutes. Serve with rice.