Entree: Fiji – Fijian Prawn Curry (Coconut-based spiced prawn curry from Fiji)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 min

Total 30 min

Ingredients

- 1 lb (454 g) large prawns, peeled and deveined
- 1 1/2 cups (300 g) basmati rice, uncooked (yields about 4 cups cooked)
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves (9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 1–2 small green chilies, about 5–10 g, chopped (adjust to taste)
- 1 tbsp (15 g) curry powder
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 medium tomato, about 5 oz (140 g), chopped
- 14 oz (400 ml) coconut milk
- 1/2 cup (120 ml) water or light stock
- 1 tsp (5 ml) fish sauce or salt to taste
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) brown sugar
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges to serve

Instructions

1. Cook the basmati rice according to package instructions so it is ready when the curry finishes.
2. Pat the prawns dry and season lightly with a pinch of salt and a little turmeric.
3. Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes.
4. Add the garlic, grated ginger, and chopped green chilies; cook 1–2 minutes until fragrant.
5. Stir in the curry powder, turmeric, and cumin and cook for 30–45 seconds to bloom the spices.
6. Add the chopped tomato and cook until it begins to break down, about 3–4 minutes. Pour in the coconut milk and water or stock, stir to combine, and bring to a gentle simmer.
7. Add the fish sauce or salt, brown sugar, and lime juice. Taste and adjust seasoning.
8. Add the prawns to the simmering sauce and cook until they turn pink and are just cooked through, about 3–5 minutes depending on size.
9. Remove from heat, stir in half the chopped cilantro, and let the curry rest 2 minutes.
10. Serve the prawn curry over cooked basmati rice, garnish with remaining cilantro and lime wedges.