• 360g raw shelled king prawns
  • 1 tbsp white wine vinegar
  • ½ onion, chopped
  • 2 plum tomatoes, chopped
  • 1 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp   ground coriander
  • black peppercorns, ground to make ½ tsp
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 red chilli, finely chopped
  • 200g basmati rice
  • 400ml light coconut milk
  • 125g green beans, cut into diagonal pieces
  • a handful coriander leaves, chopped, to serve


  • STEP 1

    Put the king prawns into a bowl with the vinegar and a large pinch of salt, and leave while you make the curry sauce.

  • STEP 2

    Put the onion and tomatoes into a small blender and whizz to a purée.

  • STEP 3

    Heat the vegetable oil in a deep frying pan with a lid and gently fry the turmeric, cumin seeds, ground coriander and pepper for several minutes until fragrant. Tip in the onion-tomato purée, garlic and ginger pastes and red chilli, and cook for 10 minutes, stirring regularly, until most of the water has evaporated.

  • STEP 4

    Put the rice into a pan with 400ml of water and a pinch of salt. Bring to a simmer, put on a lid and cook gently for 12 minutes until cooked and all the water has been absorbed.

  • STEP 5

    Tip the coconut milk into the curry mix, bring to the boil then tip in the prawns with the vinegar and the green beans, put on the lid and simmer gently for 5-6 minutes or until the prawns are cooked through. Sprinkle with coriander and serve with the rice.


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