Prawn and coconut milk curry served on a bed of White Spekko rice. prawnsrecipe

Recipe: Prawn and coconut milk curry With its lush deep red-orange colour, the curry sauce and the equally dashing Prawns filled with flavour is a decadent dish fit for the most beautiful event... Yet it's so easy to make and the most exciting part is when the curry is laid gently on a majestic bed of fluffy Spekko rice, it's a match made in rice heaven. Here is the recipe, enjoy. Serves 6 Ingredients for the rice 1 ½ cups SAMAN Pure White Rice 5 cups cold water for cooking Salt to taste (optional) Ingredients for the curry A few knobs of butter 2 tbsp olive oil 1 large onion, finely chopped 13 curry leaves, fresh 1 tbsp garlic, finely grated 1 tbsp ginger, finely grated 1 tsp, turmeric spice 1 tbsp cayenne pepper 2 tbsp paprika 1 tbsp masala spice 1 tsp salt 200g tomato puree 1 tsp yellow hot English mustard (optional) 1 tsp honey 1 tsp black pepper 800g prawns, heads on and deveined 400 ml coconut milk 40g fresh dhanya/coriander, roughly chopped ½ freshly squeezed lime juice or lemon juice Method for the rice: Bring cooking water to a boil, add salt (optional) and rice. Cook uncovered for 15 minutes. Remove from heat and drain. Place rice in a colander or sieve over boiling water and steam for 5 - 10 minutes. Method for the curry: In a pot over medium heat, add the butter, olive oil, onion, curry leaves, garlic, and ginger. Fry for a few minutes or until golden brown. Add all the spices including the tomato puree, English mustard, honey, and black pepper. Turn the heat to low, stir and add about 1 cup of water and allow the spices to cook through and the water cooked away about 10 to 15 minutes. Now add the prawns and coconut milk. Allow the prawns to cook until pink. Add the dhanya and lime juice. Serve with the rice. For more information about Spekko products, view their website www.spekkorice.co.za

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