peeled and de-veined (the largest size you can find)
90ml/3fl oz vegetable oil
2 bay leaves
3 medium red onions
blended to a fine paste
1 tbsp ground cumin
1 tsp ground turmeric
2 tbsp ginger and garlic paste
1 tsp salt
2 green chillies
slit lengthways
75ml/2½fl oz coconut milk
shellfish stock
if needed
½ tsp sugar (optional)
½ tsp ground green cardamom
1 tbsp chopped fresh coriander
½ lime
juice only
Directions
For the boiled basmati rice
add 600ml20fl oz of water to the saucepan
then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.
For the prawns
marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.
Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat
or until very light brown.
Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.
Mix the ground cumin
turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions
reduce the heat and cook for 2-3 minutes stirring regularly.
Add salt
green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes
or just until the prawns are cooked
adding a little shellfish stock if necessary.
Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately.
