Easy Prawn Curry
Garlic, ginger, fresh chilli & a simple fluffy rice cake
Ingredients
Serves 4 | total 20 minutes
- 1 mug of basmati rice 300g
- 4 cloves of garlic
- 1 fresh red chilli
- 4 cm piece of ginger
- 1 bunch of spring onions
- 2 tablespoons mango chutney
- 320 g raw peeled king prawns
- 150 g natural yoghurt
Instructions
- Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium non-stick pan with a pinch of sea salt.
- Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you’ll be able to turn it out as a rice cake.
- Meanwhile, peel the garlic and finely slice with the chilli.
- Peel and matchstick the ginger.
- Trim the spring onions and slice into 2cm lengths.
- Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney.
- Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry.
- Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan.
- Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt.
- Serve the curry on top of your fluffy rice cake.
