Easy Prawn Curry

Ingredients

• 1 cup Basmati Rice (rinsed)
• 2 cups Water (for cooking rice)
• 1 pinch Salt (to season rice)
• 2 tablespoons Olive Oil (extra‑virgin)
• 4 pieces Garlic Cloves (finely sliced)
• 1.5 pieces Red Chilies (sliced, adjust heat to taste)
• 15 grams Fresh Ginger (peeled and finely sliced (thumb‑size piece))
• 100 grams Spring Onions (cut into 2 cm chunks)
• 2 tablespoons Mango Chutney (sweet and tangy)
• 150 ml Water (for sauce) (adds steam for sauce)
• 300 grams Sustainable Prawns, peeled (handful, some whole with heads on)
• 150 grams Plain Yogurt (full‑fat, stirred in at the end)
• 4 pieces Poppadoms (optional, for crunch)
• 100 grams Mixed Salad Greens (optional side)

Instructions

1. Defrost Prawns

   Place frozen prawns in a bowl of cold water for about 5 minutes until thawed, then drain and pat dry.

   Time: PT5M

2. Cook Rice

   Add 1 cup basmati rice and 2 cups water to a saucepan, season with a pinch of salt, bring to a rapid boil, then reduce to a simmer and cook 10‑12 minutes until the water is absorbed. Reduce heat to low, cover and let sit 5 minutes so the bottom becomes crispy and golden.

   Time: PT17M

   Temperature: 100°C

3. Prepare Aromatics

   Finely slice 4 garlic cloves, 1‑1½ red chilies, thumb‑size piece of ginger and cut spring onions into 2 cm chunks.

   Time: PT5M

4. Sauté Base

   Heat 2 Tbsp olive oil in a large pan over medium‑high heat. Add garlic, chilies, ginger and spring onions. Stir‑fry for about 2‑3 minutes until fragrant and slightly softened.

   Time: PT3M

   Temperature: medium‑high

5. Add Mango Chutney

   Stir in 2 Tbsp mango chutney, letting it melt into the aromatics for 1 minute.

   Time: PT1M

   Temperature: medium

6. Create Sauce Base

   Transfer half of the cooked rice to the pan, then pour in 150 ml water. Bring to a gentle simmer for 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   Time: PT2M

   Temperature: medium

7. Cook Prawns

   Add the peeled prawns (and a few whole ones with heads) to the pan. Cook for 2‑3 minutes, stirring gently, until the prawns turn pink and are just cooked through.

   Time: PT3M

   Temperature: medium

8. Crisp the Rice Cake

   Using a spatula, carefully flip the rice cake side to side so the top becomes golden and crispy, about 2 minutes total.

   Time: PT2M

   Temperature: medium‑high

9. Finish with Yogurt

   Turn the heat off. Add 150 g plain yogurt, give a quick stir to combine, creating a creamy finishing sauce.

   Time: PT1M

10. Plate and Serve

    Slide the crispy rice cake onto a serving plate, spoon the prawn‑yogurt sauce over the top, and garnish with poppadoms and a side salad for crunch.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g