Curried Prawns with Pilaf Rice

Cook Time 45 minutes

Servings 4

Ingredients

400g green prawns, peeled, deveined, tails removed

Curry Sauce

5ml olive oil

200g brown onion, diced

10g curry powder

10g brown sugar

200g tinned apples, diced

10g cornflour

5ml apple cider vinegar

50g cream

100ml milk

Salt & pepper, to taste

Rice Mix

200g basmati rice, rinsed

100g chickpeas, tinned

100g zucchini, diced

100g red capsicum, diced

20g currants

For Garnish

Flat Leaf Parsley, rough chopped

Coriander Leaves, cleaned, rough chopped

Method

Heat olive oil in a large deep non-stick frying pan, over a medium heat. Sauté the Onion for 3 - 4 minutes or until translucent. Add curry powder and continue to saute for 3 - 4 minutes.

Add the brown sugar, tinned apples & 200ml of water, bring to a simmer.

Transfer to a blender and homogenise until smooth. Return the smooth sauce back to a clean frying pan, add in cream, milk & apple cider vinegar, and bring back to a slow simmer.

Make a slurry of cornflour and 20ml of water and slowly add to curry sauce while stirring, place the green prawns into the sauce, bring back to a simmer, take off the heat, keep warm & set aside.

In a small saucepan add rice and enough water to cover the rice by 1.5 cm and bring to a boil for 9 minutes, Stir through chopped zucchini, red capsicum, chickpeas & currants cover the saucepan, remove from heat and let stand until the water is completely absorbed.

Evenly portion the rice mix into each bowl and portion over the curried prawn mix. Garnish with fresh coriander & parsley.