Coconut prawn curry with pea pilau recipe
 This coconut prawn curry with pea pilau has layers of warm spicy flavour and succulent prawns, accompanied by a simple rice dish. Perfect for 'curry night’. 3 banana shallots, roughly chopped7 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped3 green finger chillies, roughly chopped (seeds removed if preferred) 3 banana shallots, roughly chopped 7 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 3 green finger chillies, roughly chopped (seeds removed if preferred) 3 tbsp coconut oil1 tsp ground coriander½ tsp ground turmeric½ tsp Kashmiri red chilli powder1 tsp garam masala½ tsp ground fenugreek½ tsp ground paprika½ block creamed coconut, roughly chopped1 large tbsp tamarind paste1 tsp salt 300ml/10fl oz fish stock 690g bottle organic passata600g/1lb 5oz raw jumbo prawns, peeled and deveined (defrosted if frozen) 3 tbsp coconut oil 1 tsp ground coriander ½ tsp ground turmeric ½ tsp Kashmiri red chilli powder 1 tsp garam masala ½ tsp ground fenugreek ½ tsp ground paprika ½ block creamed coconut, roughly chopped 1 large tbsp tamarind paste 1 tsp salt 300ml/10fl oz fish stock 690g bottle organic passata 600g/1lb 5oz raw jumbo prawns, peeled and deveined (defrosted if frozen) 1 tbsp ghee1 tsp cumin seeds1 onion, chopped1 tsp salt300g/10½oz white basmati rice, soaked in cold water for 30–40 minutes600ml/21fl oz vegetable stock100g/3½oz frozen petits pois 1 tbsp ghee 1 tsp cumin seeds 1 onion, chopped 1 tsp salt 300g/10½oz white basmati rice, soaked in cold water for 30–40 minutes 600ml/21fl oz vegetable stock 100g/3½oz frozen petits pois 2 tsp coconut oil 1 tsp black mustard seeds 6 curry leaves 2 tsp coconut oil 1 tsp black mustard seeds 6 curry leaves 4–6 tbsp double creambunch fresh coriander, chopped 4–6 tbsp double cream bunch fresh coriander, chopped Method To make the curry paste, blend the shallots, garlic, ginger and chillies to a smooth paste, using a mini food processor or stick blender.For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste. Fry for 3–4 minutes, stirring continuously. Add the ground spices and fry for a further 2–3 minutes until fragrant. Add the creamed coconut, tamarind paste and salt. Pour in the fish stock and passata and bring to the boil, then reduce the heat to a gentle simmer and cook for 40–45 minutes, stirring frequently, until the oil separates. Meanwhile, make the pilau. Heat the ghee in a large saucepan, add the cumin seeds and fry for a minute before adding the onion. Cook over a low–medium heat for 8–10 minutes until the onion is dark brown and caramelised. Add the salt. Drain the soaked rice and add to the pan. Pour in the vegetable stock and bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes. Add the petits pois for the last couple of minutes of cooking. Turn off the heat and leave in the pan for a few minutes.To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through, stirring frequently.To make the tarka, heat the coconut oil in a small frying pan and once hot, add the mustard seeds and curry leaves. Heat for a minute or two until the seeds splutter. Add to the curry and stir together. Stir the cream into the curry. Spoon the pea pilau onto plates and serve the curry alongside, with the chopped coriander scattered over. To make the curry paste, blend the shallots, garlic, ginger and chillies to a smooth paste, using a mini food processor or stick blender. To make the curry paste, blend the shallots, garlic, ginger and chillies to a smooth paste, using a mini food processor or stick blender. For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste. Fry for 3–4 minutes, stirring continuously. Add the ground spices and fry for a further 2–3 minutes until fragrant. For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste. Fry for 3–4 minutes, stirring continuously. Add the ground spices and fry for a further 2–3 minutes until fragrant. Add the creamed coconut, tamarind paste and salt. Pour in the fish stock and passata and bring to the boil, then reduce the heat to a gentle simmer and cook for 40–45 minutes, stirring frequently, until the oil separates. Add the creamed coconut, tamarind paste and salt. Pour in the fish stock and passata and bring to the boil, then reduce the heat to a gentle simmer and cook for 40–45 minutes, stirring frequently, until the oil separates. Meanwhile, make the pilau. Heat the ghee in a large saucepan, add the cumin seeds and fry for a minute before adding the onion. Cook over a low–medium heat for 8–10 minutes until the onion is dark brown and caramelised. Add the salt. Drain the soaked rice and add to the pan. Pour in the vegetable stock and bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes. Add the petits pois for the last couple of minutes of cooking. Turn off the heat and leave in the pan for a few minutes. Meanwhile, make the pilau. Heat the ghee in a large saucepan, add the cumin seeds and fry for a minute before adding the onion. Cook over a low–medium heat for 8–10 minutes until the onion is dark brown and caramelised. Add the salt. Drain the soaked rice and add to the pan. Pour in the vegetable stock and bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes. Add the petits pois for the last couple of minutes of cooking. Turn off the heat and leave in the pan for a few minutes. To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through, stirring frequently. To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through, stirring frequently. To make the tarka, heat the coconut oil in a small frying pan and once hot, add the mustard seeds and curry leaves. Heat for a minute or two until the seeds splutter. Add to the curry and stir together. To make the tarka, heat the coconut oil in a small frying pan and once hot, add the mustard seeds and curry leaves. Heat for a minute or two until the seeds splutter. Add to the curry and stir together. Stir the cream into the curry. Spoon the pea pilau onto plates and serve the curry alongside, with the chopped coriander scattered over. Stir the cream into the curry. Spoon the pea pilau onto plates and serve the curry alongside, with the chopped coriander scattered over.