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Photo of Goan prawn curry with jewelled rice by WW

Goan prawn curry with jewelled rice

12
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
8
Difficulty
Moderate
This Goan prawn curry is served with brown rice is cooked in stock, turmeric, onion and garlic for a flavour-packed Indian feast.

Ingredients

Canola oil

1 tbs

Garlic

3 clove(s), crushed

Brown onion

2 medium, thinly sliced

Brown basmati rice

300 g, (1½ cup)

Ground turmeric

¼ tsp

Salt reduced chicken stock

4 cup(s), (1L)

Pistachios

2 tbs, toasted

Flaked almonds

2 tbs, slivered almonds, toasted

Dried cranberries

¼ cup(s), 2tbs, chopped

Fresh ginger

1½ tbs, finely grated

Fresh curry leaf

2 whole

Fresh green chilli

2 whole, thinly sliced

Indian curry paste

½ cup(s), (150g)

Light canned coconut milk

2 cup(s), (500ml)

Tomato(es)

500 g, coarsley chopped

Snow peas

250 g

Raw peeled prawns

800 g, peeled, tails intact

Baby spinach

150 g

Fresh coriander

½ cup(s), chopped

Lime(s)

1 medium, lime wedges, to serve

Instructions

  1. Heat half the oil in a large saucepan over medium-high heat. Cook 1 garlic clove and one-third of the onion, stirring, for about 3 minutes or until the onion softens. Add rice and turmeric and cook, stirring, for 1 minute.
  2. Add 3 cups (750ml) stock. Bring to boil. Reduce heat and simmer, covered, for 10-12 minutes or until rice is tender. Fluff rice with a fork. Stir in pistachios, almonds and cranberries. Set aside, covered, until required.
  3. Heat remaining oil in a large saucepan over medium-high heat. Cook ginger, curry leaves, remaining garlic and onion and two-thirds of the chilli, stirring, for 5 minutes or until softened. Add paste and cook, stirring, for about 1 minute or until fragrant.
  4. Add coconut milk, remaining stock and tomato and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until the tomato softens and the sauce thickens.
  5. Add the snow peas and prawns and cook, stirring occasionally, for 3 minutes or until the prawns are cooked through. Remove from heat. Stir in the spinach. Sprinkle with coriander and the remaining chilli. Serve with lime wedges and rice.

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