Prawn Curry with Basmati Rice

Rice

• 1300 g water
• 1 ½ tsp fine sea salt
• 25 g olive oil
  or unsalted butter, diced
• 300 g basmati rice

Prawn Curry

• 3 garlic cloves
• 1 fresh green chilli, medium spicy
• 40 g olive oil
• 100 g onions, quartered
• 10 g fresh coriander leaves, plus extra for garnishing
• 20 g fresh root ginger, peeled, cut in round slices (2 mm)
• 2 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp fine sea salt
• 70 g tomato purée
• 400 g coconut milk
• 800 g medium raw prawns, peeled