© J Sainsbury plc 2020
Photo: Dan Jones
Prawn moilee
The fragrant and creamy notes and subtle hit of spices in this curry make for a brilliant dish. It also works brilliantly with chicken or other types of white fish
-
Ready in 1 hour 15 minutes
-
Cooking time 1 hour
-
Prep time 15 minutes
-
Serves 4
Ingredients
- 2 large onions
- 6 garlic cloves, peeled
- 5cm piece root ginger
- 1 red chilli
- 1 tbsp coconut oil
- 1 cinnamon stick
- 6 whole cloves
- 6 cardamom pods
- 1 tsp turmeric
- 250ml chicken stock
- 375ml carton coconut milk
- 75g creamed coconut, chopped
- 2 x 225g packs frozen raw jumbo king prawns, defrosted
- Juice of ½ lemon
- Handful of fresh coriander, chopped
- Steamed white rice, to serve
Method
-
1
Finely chop the onion and grate the garlic and ginger. Cut the red chilli in half, discard the seeds and finely slice into half rounds.
-
2
Heat the coconut oil in a heavy-based pan. Gently fry the onions, garlic, ginger, chilli, cinnamon, cloves and cardamom pod, stirring occasionally, for 20 minutes or until the onion is completely soft and beginning to colour. Add the turmeric, chicken stock and coconut milk and leave to simmer gently for 30 minutes.
-
3
Add the creamed coconut and the prawns to the curry, and leave to simmer gently for 6-8 minutes, or until the prawns are cooked through. Give it a stir to disperse the coconut cream. Remove the whole spices. Add the lemon juice, season to taste and scatter over the fresh coriander before serving with rice.
