Malagasy Laoka with Vanilla Rice

Prawn Laoka

• 500g of shrimp, prawn or any fish fillets
• 1 green pepper
• 1 onion, chopped
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1 tsp ginger, grated
• juice of 1 lemon 
• 1tsp turmeric
• 200ml of coconut milk
• 1tbsp olive oil
• 3tbsp cooking oil
• 1tsp salt

Coconut and Vanilla rice

• 250g rice
• 500ml of water
• 100ml coconut milk
• 1 vanilla pod, or a teaspoon of vanilla extract
• 1 tsp of salt

Sakay (Malagasy spicy condiment)

• ½ cup of Fresh Pili pili or red Thai or Red Birds eyes chillies
• 2 garlic cloves, peeled
• 4cm piece of ginger, peeled and sliced
• 2 tbsp olive oil
• Salt to taste

Method

Prawn Laoka

1. Marinate the prawns in a bowl with two pinches of salt, one tbsp of olive oil, lemon juice, crushed garlic and the crushed ginger. Let them marinade for about 5-10 minutes.
2. Heat 2 tbsp of oil and fry the marinated prawns for a until they turn golden. Remove from the pan and keep to one side for later.
3. In the same pan, heat a little more oil and fry the chopped onion. As the onions begin to brown add the sliced tomato, the chopped green peppers and the turmeric. Mix everything together.
4. Add the prawns back into the pan with one cup of water.
5. Stir in 1 tsp of salt or to taste.
6. Add in the coconut milk and cook on a gentle heat for about 8-10 minutes.

Coconut & Vanilla Rice

1. Add water to the pan and heat over medium heat.
2. Wash the rice and add to the pan with 1 tsp of salt and the vanilla seeds or extract. Cover the pan and let it cook until all the water is absorbed.
3. Stir the coconut milk into the rice and cook further until rice is tender and the liquid has all been absorbed.

Sakay (Malagasy spicy condiment)

1. Put the chilies, garlic and ginger into a blender with one tbsp of olive oil.
2. Blend until smooth and add one more tablespoon of olive oil.
3. Add salt to taste.