Jamies South Indian Prawn Curry Recipes

EASY PRAWN CURRY

Steps:

• 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.

JAMIE'S SOUTH INDIAN PRAWN CURRY

Steps:

• Fill a medium pan with salted water, place over a high heat and bring to a boil.
• Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
• Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
• Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
• Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
• Next, add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
• Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
• Divide the rice between plates. Season the prawn curry to taste with salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice. Serve with the remaining lime, cut into wedges for squeezing over.