Coconut and mango Prawn curry with Saffron rice

There are few things in life that excites me as much as a beach holiday.  Not only is the night before already filled with excitement, but the drive to the destination is always full of adventure.  When arriving, there are few things that can stand in the way of us finding the closest, best seafood restaurant to dig into their best seafood dishes. Where does seafood taste better than next to the ocean? 
The beach has not been on our radar for a few years now thanks to covid, so a home holiday is the next best thing!  And who can say no to a lovely prawn curry that tastes like the summer and beach with the heat and coziness of the winter? 
If shellfish is not your thing, you are welcome to swap it out for chicken or chickpeas.  If possible, keep to prawns, the taste is absolutely wonderful!
Prep Time 30 mins
Cook Time 5 hrs

Equipment

  • 4 Large portions (served with rice)
  • Skill level Intermediate

Ingredients
  

  • 400 g Prawn meat
  • 1 Onion finely chopped
  • 1 Can coconut cream
  • 3 Pieces canned mango
  • 250 g Cherry/plum tomatoes
  • 1/2 Chicken stock block
  • 1 Cup milk (Thin sauce as pertaste)
  • 1/4 Cup white wine
  • 1 Tablespoon apricot jam
  • 1 Tablespoon fruit chutney
  • Tablespoons curry powde (Rajah mild)
  • 2 teaspoons Cumin
  • teaspoons Turmeric
  • ½ teaspoons Paprika
  • Saltandpepper totaste
  • Aknifepointmustard (Dijon/whatever you have in yourfridge)
  • 1 teaspoons Crushed garlic
  • 1 Tablespoons dried parsley
  • Fresh coriander leaves (Garnish and taste)
  • Oilfor frying

Notes

  1. Heat oil in a pot and saute onions with garlic until glassy.
  2. Add curry, turmeric, cumin and paprika to the onions and saute for 1
    minute, (curry must cook).
  3. Stir in white wine to deglaze the pot, and keep stirring until the spices are
    absorbed by the wine.
  4. Add the chutney and apricot jam to the onion mixture and stir untill
    melted.
  5. Now add the coconut cream, tomatoes, mango and chicken stock with the
    mustard and parsley to the onion and wine mixture.
  6. Cook the cream sauce for 10 minutes until thickened, when it becomes too
    thick, add milk. Just remember when you add milk, you have to increase
    your spices as per taste.
  7. I make the sauce ahead of time, and let it sit until lunch/dinner time so the
    curry can "sit".
  8. 10 Minutes before serving, heat the cream sauce to boiling point, add the
    thawed prawns and cook them in the cream sauce for 7 minutes.
  9. Serve immediately with saffron rice.
 

Saffron Rice

Ingredients
  

  • 2 Cups Basmati rice
  • 1 Onion finely chopped
  • 1 Block chicken stock dissolved into 1 cup warm water
  • ¼ teaspoon Saffron (ground with mortar and pestle)
  • 3 Cups room temperature water

Notes

  1. Saute onions in a pot until glassy (medium heat).
  2. Grind the saffron with a mortar and pestle or in a small
    bowl with a spoon, add 4 tablespoons water to the saffron.
    Set to the side.
  3. Dissolve the chicken stock block in 1 cup warm water and
    keep separate.
  4. Add rice to the onions and stir for about 2 minutes.
  5. Add the saffron water and the chicken stock to the rice.
  6. Add the 3 cups room temperature water immediately.
  7. Stir everything together and let the rice cook for 40
    minutes or until soft.
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