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Jamie Oliver’s Easy Prawn Curry

As seen on his Channel 4 series, Keep Cooking Family Favourites, Jamie Oliver's easy, fragrant 20 minute prawn curry is the perfect choice when you're looking for a curry in a hurry.

From the book

Ingredients

1 mug of (300g) basmati rice
4 cloves of garlic
1 fresh red chilli
4cm piece of ginger
1 bunch of spring onions
2 tbsp mango chutney
320g raw peeled king prawns
150g natural yoghurt

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 nonstick 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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From the book: Jamie Oliver: 7 Ways

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