Keralan prawn curry

• 300gBasmati rice
• 1Brown onion
• 3 clovesGarlic, crushed
• 20gFresh ginger, grated
• 250gCherry tomatoes, halved
• 1 tbspVegetable oil
• 1 tbspMedium curry powder
• ½ tspGround turmeric
• 1 tinCoconut milk
• 450gRaw king prawns
• 1Lime
• 15gFresh coriander

Plus salt, pepper and water.

Method

1. 1

   Rinse the rice, then put it in a lidded pan with 450ml cold water and a pinch of salt. Bring to the boil, cover and turn the heat right down for 10 minutes. Take it off the heat and leave it covered for 5 minutes more.

   18 min, mostly hands-off

2. 2

   Meanwhile, thinly slice the onion, crush the garlic, grate the ginger and halve the tomatoes.

3. 3

   Warm the oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 6 minutes, until soft and turning golden. Stir in the garlic, ginger, curry powder and turmeric for a minute.

4. 4

   Add the tomatoes and cook for 2 minutes, until they start to slump. Pour in the coconut milk and simmer gently for 4 minutes to thicken a little.

5. 5

   Stir in the prawns and simmer for 3 minutes, until pink all the way through. Squeeze in the juice of half the lime and season to taste.

6. 6

   Roughly chop the coriander and scatter it over. Serve with the rice and the rest of the lime cut into wedges.