Goan King Prawn Curry

Boil a kettle

Heat a pot with a matching lid with a drizzle of vegetable oil and a large knob of butter over a medium heat

Once hot, add the ground cinnamon and basmati rice with a pinch of salt and stir for 1 min or until the rice is coated in oil and spice 

Add 350ml [750ml] cold water to the rice and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Meanwhile, place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream) and set aside

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

Once hot, add the onion with a big pinch of salt and sugar and cook for 3-5 min or until softened and glossy

Meanwhile, peel and finely chop (or grate) the garlic

Once softened, reduce the onion to medium-low, add the garlic and curry powder and cook for a further 5 min or until they're caramelised

Meanwhile, drain the king prawns and pat them dry with kitchen paper

Combine the softened coconut cream and 150ml [250ml] boiled water - this is your coconut stock

Add the king prawns to the caramelised onions, increase the heat to medium and cook for 1 min or until the prawns are pink and opaque

Add the coconut stock and fish sauce and cook for 3-4 min or until reduced to a curry-like consistency

Meanwhile, finely chop the coriander, including the stalks

Halve the lime[s]

Remove the curry from the heat and stir in the juice of half the [whole] lime and half the coriander (save the rest for garnish)