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Coconut Prawn Curry with Cashew and Coriander Rice

Chai Prawn Curry on Afternoon Express

Coconut Prawn Curry with Cashew and Coriander Rice

Recipe by Manisha Naidu

2 cans coconut cream
3 Five roses Tea bags
1 teaspoon of mustard seeds
Curry leaves
Fresh ginger – 2cm finger cut into matchsticks
Crushed garlic
1 teaspoon Cumin powder
1 teaspoon Coriander powder
3 teaspoons of chili powder
1 can chopped Italian tomatoes
12 large deveined prawns with shell
Fresh basil
Spring onions
1 red chili
Juice of ½ lime
Coconut oil 
1 finely chopped onion

Place coconut cream into a pot, then tear open the tea bags and add the contents to the coconut cream. Bring to the boil then remove from the heat and leave to steep.
In another pot,,heat oil, add mustard seeds and curry leaves until mustard seeds start to pop
Add onions and sauté until golden
Add ginger and garlic and cook for 1 minute
Add powdered spices and cook until fragrant
Stir in can tomatoes then simmer until thick.
Strain the infused coconut cream then add to the pot and simmer for 10 minutes
Season to taste
Add prawns and cook until just cooked 
Add lime juice 
Remove from heat and stir through shredded basil and chopped spring onion

Rice Ingredients:
2 cups of cooked long grain basmati rice
Ghee – 1 tablespoon
¼ cup of chopped cashews
1 teaspoon of mustard seeds
Curry leaves
2 dried red chilies
¼ cup of chopped fresh coriander 
Zest of 1 lime

Melt ghee 
Add curry leaves, mustard seeds, cumin seeds, red chili and cashew nuts
Saute until mustard seeds start to pop 
Add cooked rice
Add lemon zest
Gently stir until all ingredients are thoroughly mixed and grains of rice are well coated
Remove from heat and stir through chopped coriander

Official website: Five Roses
Facebook: Five Roses SA
Twitter: @EntyceBeverages

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