7 Ways
By Jamie Oliver
20 mins
Not Too Tricky
serves 4
About the recipe
This fragrant, perfumed curry has just the right amount of heat, allowing the delicate flavour of the prawns to still sing out. I love to serve it with a fluffy rice cake for a delicious quick and simple supper.
Recipe From
Ingredients
1 mug of basmati rice (300g)
4 cloves of garlic
1 fresh red chilli
4cm piece of ginger
1 bunch of spring onions
olive oil
2 tablespoons mango chutney
320g raw peeled king prawns, from sustainable sources
150g natural yoghurt
Top Tip
EASY SWAPS
What’s great about this one is it’s versatile – you could swap in chicken or veg in place of the prawns, if you like.
ON THE SIDE
Serve with a simple salad of little gem lettuce, soft herbs, and fresh tomatoes, simply dressed with a squeeze of lemon juice. Poppadoms would also be delicious.
Method
- Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick 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.
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