7 Ways
By Jamie Oliver
20 mins
Not Too Tricky
serves 4
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
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.
- 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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