Prawn Malai Curry

• Shrimp(600 g)
• Basmati Rice(280 g)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(1 tbsp)
• Coconut milk(400 ml)
• Heavy cream(80 ml)
• Vegetable oil(1 tbsp)
• Ghee(1 tbsp)
• Turmeric(1 tsp)
• Cumin(1 tsp)
• Ground Coriander(1½ tsp)
• Garam Masala(1 tsp)
• Chili flakes(½ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Fresh cilantro(2 tbsp)optional
• Lime(1)optional

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear. Finely chop the {Onion}, mince the {Garlic}, grate the {Ginger}, and pat the {Prawns} dry.

   ~12 min

2. 2

   Add the {Basmati Rice} to a saucepan with 560ml water and 1/2 tsp of the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes.

   ~12 min

3. 3

   Meanwhile, heat the {Vegetable oil} and {Ghee} in a large deep pan over medium heat. Add the {Onion} with the remaining {Salt} and cook for 6 minutes until soft and lightly golden. Stir in the {Garlic}, {Ginger}, {Turmeric}, {Cumin}, {Ground Coriander}, {Garam Masala}, {Chili flakes}, and {Black pepper} for 1 minute.

   ~7 min

4. 4

   Stir in the {Tomato paste}, then pour in the {Coconut milk} and {Heavy cream}. Add 120ml water, bring to a gentle simmer, and cook for 6 minutes until the sauce is silky and slightly thickened.

   ~6 min

5. 5

   Add the {Prawns} to the curry and simmer for 4 minutes, stirring once or twice, until pink and just cooked through. Squeeze in half the {Lime} if using.

   ~4 min

6. 6

   Fluff the rice and spoon it into bowls. Ladle over the prawn malai curry and scatter with the {Fresh cilantro}. Serve with the remaining {Lime} cut into wedges, if using.

   ~2 min