Jamie Oliver’s prawn curry recipe is vibrant and perfumed, and serves four, making it ideal for family dinners at home.
He uses mango chutney and red chillis to elevate the flavours of this curry and give it a slight kick, while still allowing the prawns to shine through.
The chef said some easy swaps for this recipe, found in his official website, are chicken or vegetables in place of the prawns.
He said: “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. ”
Instructions
Combine one mug of rice and two mugs (600ml) of boiling water from a kettle in a medium nonstick pan with a pinch of sea salt. Bring to a boil for 10 minutes, then reduce to low heat for five minutes. After this, you can turn it out as a rice cake.
While the rice is cooking, peel the garlic and slice it thinly along with the chilli. Peel the ginger and cut it into matchstick-sized pieces.
Trim the spring onions and slice them into 2cm pieces. Place everything into a large nonstick frying pan on high heat with one tablespoon of olive oil, and stir-fry for three minutes.
Stir in the mango chutney. Carefully transfer half the mixture to a blender, and return the pan to the heat to add the prawns, stir-frying them.
Add ½ a mug (150ml) of water to the blender, blend until smooth, then pour it back into the prawn pan. Allow it to bubble and thicken slightly for 3 minutes. Remove from heat and stir in the yogurt. Serve the curry over the fluffy rice cake.
