Serves 4, prep time 15 minutes, cooking time 20 minutes
500g peeled jumbo prawns
2 tbsp of oil
2 garlic cloves chopped
1 large onion diced
2 chopped dried chillies
1 ½ tsp garam masala
1 tsp cayenne pepper
½ tsp ground turmeric
2 tbsp lemon juice
1 tbsp of fish sauce
4 tbsp of water
2 large tomatoes cored and diced
2 tsp chopped fresh coriander
1 tsp of salt
3 cups of wild organic rice
Cook the wild rice as per pack instructions.
Place the cayenne pepper, chopped garlic, turmeric, garam masala, fish sauce and lemon juice in a bowl.
Add the peeled prawns and mix together, leave to marinate for 30 minutes.
Next, heat the oil in a deep pan; cook the onions on a low heat until golden brown.
Add the prawns, chilli flakes, salt and water.
Cook for 5 minutes until prawns are heated through, (don’t overcook the prawns otherwise they become tough) add the coriander and chopped tomato.
Cook for a further 5 minutes, then remove the pan from the heat and allow to stand for 5 minutes.
Serve with wild rice, topped with freshly chopped coriander.