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Our Lincolnshire prawns are grown sustainably in seawater tanks in Lincolnshire. We simmer them in a creamy, aromatic coconut curry spiked with black mustard seeds and a Sri Lankan spice blend.
636 calories • 56g carbs • 30g fat • 36g protein
Crustaceans, Mustard, Sulphites
1. Boil a kettle. Rinse the black rice and add to a saucepan with 500ml boiling water and a pinch of sea salt. Simmer for 25-30 mins, then drain.
2. Finely dice the onion and peel and grate the garlic and ginger. Remove the cardamom seeds from the pods, lightly bruise the seeds with a rolling pin (or use a pestle and mortar) and discard the green shells. Roughly chop the tomatoes.
3. Heat a medium-sized pan with 1 tsp oil on a medium heat and cook the onion for 7 mins until softened. Then add the ginger, garlic, cardamom seeds, black mustard seeds and Sri Lankan spice mix and cook for 2 mins. Add the coconut milk, desiccated coconut and diced tomatoes. Season with sea salt and black pepper and cook for 5 mins.
4. Meanwhile, remove the shells from the raw prawns and remove the dark vein running along it's back. If you don’t mind getting your hands messy when eating the curry then leave the shells on while cooking, as they will add extra flavour, and remove the shell and vein before you eat the prawns.
5. Stir the prawns and spinach into the curry, place a lid on the pan and simmer on a medium heat for a further 5-10 mins until the prawns have turned completely pink and are therefore cooked through. If the curry looks too dry add a little boiling water to thin the sauce.
6.Serve the Sri Lankan coconut prawn curry in two warm bowls alongside the black rice.
Recipe for two people, halve the ingredients for one person