Jamie Olivers Easy Prawn Curry Recipes

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.

JAMIE OLIVER'S EASY PRAWN CURRY

Steps:

• 1. 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. 2. 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. 3. 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. 4. Serve the curry on top of your fluffy rice cake. Jamie's Easy Meals for Every Day airs Saturdays at 6pm on 10.