King Prawns in Swahili Sauce
A sauce of prawns, basmati rice and limes, seasoned with lemongrass and garam masala and simmered on the stove. It's finished with coriander leaves.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- medium
- 1
Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
- 2
Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
- 3
Toss the prawns with the remaining lime juice and set aside to marinate briefly. Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
- 4
Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
- 5
Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
- 6
Serve the prawns with the coriander rice, garnished with the coriander leaves.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
