Mild Prawn Curry

Name: Mild Prawn Curry
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 85 g/ 3 oz unsweetened desiccated coconut; 300 ml/ ½ pt boiling milk; 2 eggs; 1 onion, finely chopped; seeds from 6 cardamom pods; ½ tbsp coriander seeds; 1 tsp chilli flakes; ½ tsp black peppercorns; ½ tsp turmeric; 3 tbsp sunflower oil; 2.5-cm / 1-inch piece of ginger, peeled and chopped; 2 tbsp fish sauce; 350 g/ 12 oz basmati rice; 60 g/ 2 oz chopped coriander leaves; 1 kg/ 2¼ lb raw tiger prawns; ½ tbsp cumin seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Ingredients

85 g/ 3 oz unsweetened desiccated coconut
300 ml/ ½

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

First make a masala (spice mix) by toasting the cumin, coriander and cardamom seeds, black peppercorns, chilli flakes and turmeric in a dry frying pan over a low heat for 2–3 minutes. Grind to a powder in a coffee grinder.

Put the coconut in a bowl and pour the boiling milk over it. Let steep for 20 minutes. Boil the eggs for 8 minutes, refresh in cold water and refrigerate.

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