Dublin bay prawn, new potatoes, coconut and chilli fennel herb rice

By Clodagh McKenna
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This heavily seasoned and scrumptious dish has potatoes, fluffy rice, and dublin bay prawn for an advanced dinner option. 



  • 900 grams new potatoes (or baby/salad potatoes)
  • 1 tablespoon canola oil
  • 2 onions, peeled, quartered and thinly sliced
  • 2 garlic cloves, peeled and crushed
  • 2 teaspoons chili flakes
  • 1 can (400 milliliters) coconut milk
  • 9 ripe tomatoes, chopped
  • 710 grams dublin bay prawns, peeled and raw
  • Juice of 1 lemon
  • 2 cups basmati rice
  • 1 tablespoon fennel herb, finely chopped


  1. Put the potatoes in a saucepan, fill halfway with water and place over a high heat. When the water starts to boil, reduce the heat, pour off half the liquid and then simmer until the potatoes are slightly tender. Leave to cool and cut in half.
  2. Place a casserole dish over a medium heat, pour in one tablespoon of canola oil. Then stir in the sliced onion, garlic and chilli flakes, stir cover and leave to sweat for a minute. Remove the lid and stir in the potatoes, cook for about two minutes, stirring all the time.
  3. Pour in the coconut milk and chopped tomatoes, season with sea salt and freshly ground black pepper. Bring to the boil and then reduce the heat to simmer. Stir in the Dublin bay prawns, and allow to cook for ten minutes.
  4. Cook the fennel basmati rice. Pour three and a half cups of water into a saucepan, and place over a high heat. When the water comes to the boil, stir in the rice, reduce the heat and cook for 15 minutes.
  5. Drain the excess water from the rice and stir in the chopped fresh fennel, season with sea salt and freshly ground black pepper.


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