Classic Jumbo King Prawn Korma With Cardamom Brown Rice

Boil a kettle

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite, once cooked, drain the rice and set aside until later (reserve the pot)

Crush your cardamom pods open by squashing them with the side of a knife

While the rice is cooking, peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Trim, then chop your green beans into bite-size pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion and a generous pinch of salt and cook for 3-5 min or until softened

Once softened, add your ginger paste, curry powder and the chopped garlic and cook for a further 1 min

Meanwhile, chop your coriander finely, including the stalks

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 250ml [375ml] [500ml] boiled water – this is your coconut stock

Add the coconut stock to the pan and cook for 2-3 min or until a thick sauce remains

Drain your jumbo prawns

Once the sauce has thickened, increase the heat to medium-high and add the drained jumbo prawns and chopped green beans, then cook for a further 7-8 min or until the prawns are fully cooked and the beans are tender

Season generously with both salt and pepper – this is your jumbo king prawn korma

Add a large knob of butter to the reserved pot and cook over a medium heat until the butter has melted

Once melted, add the crushed cardamom pods and cook for 1 min or until fragrant

Add the cooked brown rice to the pot, stir it all together, and cook for a final 1 min or until the rice is warmed through – this is your cardamom brown rice