King Prawn Curry

Peel and dice root veg. Dice ginger and crush garlic. Add oil and all to pan and sweat off for 3-4 mins before adding 500ml of water and a fish stock cube. Add curry powder, cricket flour and prawns. 

Cook on a simmer for 10 mins and then add diced banana ,pepper and coconut milk. Simmer and reduce for a further 6 mins. Season to taste. 

Meanwhile rinse the rice well then add 1.5l of water and 2g salt. Bring to a boil and then reduce heat to a simmer. Cook for 20-25 mins until semi soft. Drain and cover. Set aside.

For the nut mix - mix chia, dried shallots, coconut and peanuts together and add a pinch of cricket flour. 

To plate serve rice in side bowl, then add curry to another, garnish plate with nuts and top the curry with chives, and  coriander.