Green prawn curry

Ingredients

For the cumin pilau
2 tbsp vegetable oil
1 onion, finely chopped
1 tsp cumin seeds
900ml/1pt 12fl oz water
500g/1lb 2oz basmati rice, washed
salt and freshly ground black pepper
For the curry
2 tbsp vegetable oil
5cm/2in piece cassia bark
4 green cardamom pods, lightly crushed
4 cloves
1 onion, finely chopped
3 cloves garlic, crushed
4cm/1.5in piece ginger, finely grated
2 green chillies, seeded, finely chopped
½ tsp turmeric
1 tbsp ground coriander
1 tsp ground cumin
150ml/6fl oz water
500ml/17fl oz coconut milk
50g/2oz cashew nuts, roughly chopped
110g/4oz ground almonds
5-6 fresh curry leaves
500g/1lb 2oz tiger prawns, shells removed
2 tbsp roughly chopped coriander leaves

Method

1. To make the pilau, preheat the oven to 150C/300F/Gas 2.
2. Heat an ovenproof saucepan until hot and add the oil, onions and cumin seed. Fry for 3-4 minutes until translucent and softened.
3. Add the water and bring to a simmer. Add the rice and stir well to combine. Bring to a simmer and cover.
4. Place saucepan in the oven for 15 minutes. Remove from the oven and fork through. Season, to taste, with salt and black pepper.
5. For the curry, heat a heavy-bottomed casserole, and add oil. When hot add the cardamom, cloves and cassia bark. Cook for one minute on medium heat.
6.Add the sliced onions and cook for 3-4 minutes, or until translucent. Make sure the onion does not brown. Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
7. Mix the turmeric, ground cumin and ground coriander with the water to make a paste. Add to pot.
8. Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste. Add a little water if required to give it a single cream consistency.
9. As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes. Add the curry leaves, and bring to the boil, stirring slowly.
10. Add salt, to taste, and simmer for 1-2 minutes, then add the prawns. Continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
11. Sit for 5-6 minutes, while the latent heat of the curry cooks prawns. To serve, place pilau rice on plates and ladle curry on top.