Keralan Prawn Curry

Rinse the rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from the heat and keep covered until serving.

Meanwhile, peel and finely slice the red onion. Roughly chop the tomatoes. Finely chop the green chilli. Trim the green beans and chop them in half.

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and fry for 5 min until softened. Add the ginger garlic paste, tomatoes, turmeric, coriander cumin powder and green chilli (spicy!). Fry for 2 min further.

Meanwhile, drain the prawns on kitchen paper. Add the coconut milk and 0.5 vegetable stock cube. Reduce the heat to medium and simmer, stirring occasionally, for 5 min. Add the prawns and simmer for 2 min further.

Meanwhile, strip the curry leaves and discard the stems. After 2 min, add the coconut sugar, tamarind, green beans and curry leaves to the sauce. Mix well and simmer for final 5-7 min or until the green beans are tender.

Meanwhile, slice the lime into wedges. Pick and finely chop the coriander leaves. Divide the basmati rice among bowls and serve the prawn curry with green beans alongside. Garnish with the lime wedges and coriander leaves.