Goan coconut prawn curry with basmati rice

Ingredients

For 1 serving

• Shrimp140 g
• Coconut milk70 ml
• Tomato passata100 g
• Onion50 g
• Garlic1 clove
• Paprika1 teaspoon
• Cumin1 teaspoon
• Coriander seeds1 teaspoon
• White wine vinegar1 teaspoon
• Green beans80 g
• Basmati rice60 g
• Sunflower oil1 teaspoon
• Saltto taste

Contains: shellfish, sulphites,

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile peel the prawns, slit them along the back and remove the dark vein; rinse and pat dry. Finely chop the onion and garlic, crush the coriander seeds in a mortar, top and tail the green beans and cut them into pieces of about 3 cm.
3. Heat the sunflower oil in a frying pan over medium heat and fry the onion and garlic for 4 minutes, until the onion is translucent; add the paprika, cumin and coriander and stir for 30 seconds until fragrant.
4. Pour in the tomato passata, coconut milk and white wine vinegar, add the green beans, season with salt and simmer over medium-low heat for 8 minutes, until the beans are tender but still crisp.
5. Add the prawns and cook for 3 minutes, turning, until pink and opaque: any longer and they turn rubbery.
6. Serve the curry with the rice.