Sri Lankan-ish Prawn Curry
Photography by Sarah Tuck.

Serve this super-simple curry with steamed rice and naan.
Serves: 6
INGREDIENTS
2 tablespoons neutral oil
1 large brown onion, finely chopped
3 cloves garlic, crushed
1 thumb ginger, grated
15 curry leaves
3 cardamom pods, bruised
1 stem fresh lemongrass, bashed with the end of a rolling pin
2 teaspoons each ground cumin, ground coriander and ground turmeric
½ teaspoon black pepper
2 green chillies, thinly sliced
600ml coconut cream
250ml fish stock
1-2 teaspoons fish sauce (to taste)
2 kaffir lime leaves
1 kilogram peeled raw king prawns, tails left on
24 green beans, topped
2 limes, halved, to serve
METHOD
Heat the oil in a large wok or heavy-based frying pan and cook the onion, garlic and ginger over a gentle heat for 8 minutes. Add the curry leaves, cardamom pods, lemongrass, spices, pepper and half of the green chilli and cook for 5 minutes.
Add the coconut cream, stock, fish sauce and lime leaves, bring to a boil then reduce the heat to a simmer for 15 minutes. Add the prawns and beans and cook for 8-10 minutes until the prawns are cooked through. Squeeze over the lime juice from the lime halves, garnish with the remaining green chilli and serve immediately with steamed rice.
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.