Prawn Masala with Steamed Rice

Rice

• 150 g Basmati rice
• 1 tsp Fine sea salt

Prawn masala

• 2 tbsp Vegetable oil
• 1 medium Yellow onion
• 15 g Ginger root
• 3 cloves Garlic
• 300 g Tomato, ripe
• ½ tsp Ground turmeric
• 1 tsp Ground cumin
• 2 tsp Ground coriander
• 1 ½ tsp Garam masala
• 250 g Prawns, peeled and deveined
• 10 g Fresh coriander

1. Rinse the basmati rice in cold water until the water runs mostly clear, then drain. Tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, finely slice the yellow onion. Peel the ginger root and grate it, then crush the garlic. Roughly grate the tomato, discarding the skins if you like.
3. Heat the vegetable oil in a large frying pan over a medium heat. Add the onion with a pinch of the remaining salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden. Stir in the ginger and garlic and cook for 1 minute until fragrant.
4. Add the grated tomato, ground turmeric, ground cumin, ground coriander and half of the garam masala. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate at the edges. If it catches, add a splash of water and lower the heat.
5. Season the prawns with the remaining salt, then stir them into the sauce. Simmer gently for 2 to 4 minutes until the prawns are just opaque and tender. Stir in the remaining garam masala, then take off the heat.
6. Finely chop the fresh coriander and fold most of it through the prawn masala, saving a little to finish. Serve the prawn masala with the steamed basmati rice and scatter over the remaining coriander.

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