Mild King Prawn Curry With Date Rice And Coconut Crumb

Boil half a kettle

Peel and finely chop your brown onion[s]

Chop your tomato[es] roughly

Top, tail, peel and grate your carrot[s]

Bash your coconut flakes in their bag with a rolling pin (keep them in the bag so you don't lose any!)

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Strip your mint leaves from their stems and chop them finely, discard the stems

Dissolve your vegetable stock mix and tomato paste in 175ml [230ml] [300ml] boiled water – this is your tomato stock

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat, once hot, add your coconut flakes and cook for 2-3 min or until toasted

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer the toasted coconut flakes to a bowl, reserve the pan

Add the chopped mint to the bowl and give everything a good mix up – this is your coconut crumb

Add your basmati rice and grated carrot to a pot with a lid with 300ml [390ml] [600ml] cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat, mix through your chopped dates and keep covered until serving – this is your date rice

Meanwhile, return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Once softened, add the chopped garlic with the chopped ginger, garam masala and ground turmeric

Cook for 1 min or until fragrant

Once fragrant, add the chopped tomato to the pan with the tomato stock and a pinch of sugar and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 4-5 min or until thickened

Once thickened, drain, then add your king prawns and cook for a further 4-5 min or until cooked through – this is your mild king prawn curry