1/2 kg (1 lb) Large uncooked prawns or shrimps, shelled and de-veined
1 1/2 tsp Salt
1/2 tsp Cayenne pepper
Juice of 1/2 lemon
40 g (1 1/2 oz) 3 Tbs Butter
2 Medium onions, sliced
2 Garlic cloves, sliced
1 tsp Cumin seeds
1 tsp Turmeric
125 g (4 oz) 2/3 cup French beans, trimmed and sliced
3 Carrots, sliced
2 Small courgettes (zucchini), sliced
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
1 1/2 tsp Salt
1/2 tsp Cayenne pepper
Juice of 1/2 lemon
40 g (1 1/2 oz) 3 Tbs Butter
2 Medium onions, sliced
2 Garlic cloves, sliced
1 tsp Cumin seeds
1 tsp Turmeric
125 g (4 oz) 2/3 cup French beans, trimmed and sliced
3 Carrots, sliced
2 Small courgettes (zucchini), sliced
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
for the Sauce
2 Tbs Vegetable oil
1 Medium onion, chopped
1 Garlic clove, crushed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
2 Green chillis, chopped
1 tsp Turmeric
1 Tbs Ground coriander
1/2 tsp Cayenne pepper
2 tsp Paprika
700 g (1 1/2 lb) Canned peeled tomatoes, rubbed through a strainer with the can juice
1 tsp Sugar
1 tsp Salt
slice Creamed coconut 4 cm (1 1/2 in)
1 Medium onion, chopped
1 Garlic clove, crushed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
2 Green chillis, chopped
1 tsp Turmeric
1 Tbs Ground coriander
1/2 tsp Cayenne pepper
2 tsp Paprika
700 g (1 1/2 lb) Canned peeled tomatoes, rubbed through a strainer with the can juice
1 tsp Sugar
1 tsp Salt
slice Creamed coconut 4 cm (1 1/2 in)
method
1. Put the prawns or shrimps on a plate and rub them all over with 1/2 teaspoon of salt, the cayenne and lemon juice. Set aside for 30 minutes.
2. Meanwhile, make the sauce. Heat the oil in a saucepan. Add the onion, garlic, ginger and chillis and fry until the onion is golden brown. Stir in the turmeric, coriander, cayenne and paprika. Cook for 2 minutes and add the strained tomatoes, sugar and salt. Bring to the boil. Reduce the heat to low, cover the pan and simmer the sauce for 20 minutes. Stir in the creamed coconut until it has dissolved, then bring to the boil again. Cover the pan and simmer for a further 20 minutes.
3. Meanwhile, melt the butter in a large saucepan. Add the prawns or shrimps and fry, turning them frequently, for 5 minutes, or until they turn slightly pink. Transfer to a plate. Add the onions and garlic to the pan and fry until the onions are golden brown. Add the cumin seeds and turmeric and stir to mix. Add the beans, carrots and courgettes (zucchini). Reduce the heat to low, cover the pan and simmer for 10 minutes, or until the vegetables are almost tender. Stir in the rice and remaining salt and fry for 2 minutes, stirring constantly. Return the prawns or shrimps to the pan and stir well. Pour over enough boiling water to cover the prawns or shrimps by about 1 cm (1/2 in). Bring to the boil, reduce the heat to low and cover the pan. Simmer for 15 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
4. Transfer the rice mixture to a warmed serving dish. Pour the sauce into a warmed bowl and serve, with the rice mixture.
2. Meanwhile, make the sauce. Heat the oil in a saucepan. Add the onion, garlic, ginger and chillis and fry until the onion is golden brown. Stir in the turmeric, coriander, cayenne and paprika. Cook for 2 minutes and add the strained tomatoes, sugar and salt. Bring to the boil. Reduce the heat to low, cover the pan and simmer the sauce for 20 minutes. Stir in the creamed coconut until it has dissolved, then bring to the boil again. Cover the pan and simmer for a further 20 minutes.
3. Meanwhile, melt the butter in a large saucepan. Add the prawns or shrimps and fry, turning them frequently, for 5 minutes, or until they turn slightly pink. Transfer to a plate. Add the onions and garlic to the pan and fry until the onions are golden brown. Add the cumin seeds and turmeric and stir to mix. Add the beans, carrots and courgettes (zucchini). Reduce the heat to low, cover the pan and simmer for 10 minutes, or until the vegetables are almost tender. Stir in the rice and remaining salt and fry for 2 minutes, stirring constantly. Return the prawns or shrimps to the pan and stir well. Pour over enough boiling water to cover the prawns or shrimps by about 1 cm (1/2 in). Bring to the boil, reduce the heat to low and cover the pan. Simmer for 15 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
4. Transfer the rice mixture to a warmed serving dish. Pour the sauce into a warmed bowl and serve, with the rice mixture.
serving amount
serves 6
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