King Prawns in Swahili Sauce

Total Time
40mins
Prep 20 mins
Cook 20 mins

Mike Robinson's African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make

Ingredients Nutrition

Directions

  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.
  4. 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.
  5. Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
  6. Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
  7. Serve the prawns with the coriander rice, garnished with the coriander leaves.
Most Helpful

4 5

I loved the curry it was just wonderful...spicy, tart, tangy and delicious. My dh didn't like the rice, otherwise I would have given 5*'s for this tasty dish. It was very quick and easy to make and I will definitely make again, but serve on jasmine rice...to please my picky dh...Thanks for sharing Marra.