375 ml (1 ½ C) basmati rice
1.5 lt. (6 C) water
500 g prawn tails, shelled and deveined
1 x 410 g can Rhodes Tomato Indian Style
1 x 400 ml can coconut milk
65 ml (¼ C) chopped coriander leaves
MethodRinse the basmati rice in cold water to remove the starch. Place the rinsed rice in in a medium saucepan and cover with the 1.5 lt. (6 C) water and some salt. Bring the rice to the boil and cook for 10 minutes until just about tender and drain. In a large saucepan bring the Rhodes Tomato Indian Style and the coconut milk to the boil. Add the prawns to the sauce and simmer for 10 minutes. Add the drained rice to the curry sauce and stir gently to mix. Simmer over a low heat for a further ten minutes or until the rice and prawns are cooked through. Stir in the coriander and serve.
Take care not to stir the rice too much once it has been added to the sauce to prevent breaking it up.