Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 1/2 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Halve, peel and thinly slice the onion.

When the rice has 10 mins remaining, pop a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.

Once the onion has softened, add the tomato puree, ginger puree, ground turmeric and Zanzibar style curry powder. Cook until fragrant, 1 min.

Stir in the coconut milk, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil. 

Stir in the prawns and young pea pods and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

When cooked, stir in the peas and simmer until piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork and share between your bowls.

Top with the prawn curry.

Enjoy!