This is pretty fiery and a really tasty mid-week dinner. Perfect for anyone suffering from a cold!
Prawns with mustard seeds & coconut – to serve 2
- 150g basmati rice
- 100g frozen peas
- 1 onion, chopped
- 1 clove garlic, sliced
- 1 green chilli, sliced
- 1 tsp mustard seeds
- 2 tbsp masala curry paste (we use Patak’s)
- 400g tin cherry tomatoes
- 1 tbsp desiccated coconut
- 200g large raw peeled prawns
- a small bunch of coriander, chopped
Cook the rice according to the pack instructions, adding the frozen peas a few minutes before the end.
Heat 1 tbsp of oil in a large frying pan. Add the onion, garlic, half the green chilli, and mustard seeds. Cook until the onion is soft and the seeds are popping. Add the curry paste and cook for a minute. Pour in the tomatoes and add the coconut. Simmer for about 10 minutes or until thickened, then add the prawns. Cook for another few minutes until the prawns turn opaque. Serve with the pea rice and some coriander and green chilli sprinkled over.
(Original recipe from BBC Olive Magazine, December 2011)
Wine Suggestion: We thought a simple, fruity Pinot Blanc, maybe a Pinot Grigio or a Beaujolais Nouveau for a bit of seasonal novelty (released on the 3rd Thursday in November and the first wine released each vintage). Then we decided a beer might be more appropriate!