Jamie's Easy Prawn Curry! Perfect For Any Night Of The Week

In the freezer I always have sustainable prawns. In my house they really, really love them. Whether they're raw, whether they're cooked, whether they're big or small or peeled or not, but these I've just put in a bowl of water for five minutes, defrosted them, they're fantastic. So from that I want to make a curry, a really beautiful fragrant curry, but I want to do it in such a way that it's surprising and exciting and do you know what, it's just a handful of ingredients right. I've always got ginger, garlic, chilli. There's always an onion or that family in the house and then yoghurt, rice, standard stuff and look if you want to put some poppadoms and a bit of salad, happy days, but it will be a feast. Now I don't want to do a standard thing, I want to take it to the next level, so I want to do an amazing rice cake right. It's gonna blow your mind. So one builder's mug of basmati rice into a pan and then two of the same mug of water, right up to the top. So in we go, get that on full whack, super easy. I will season it with a little pinch of salt, so bring this to the boil, cook it for about 10 or 12 minutes until the water's cooked away and when it has cooked away, turn it down to low and just put it over there for five minutes, then it'll go crispy and golden. Super simple and just a nice little tweak on the everyday. Okay let's get on to the curry. It's a fragrant perfumed curry. Take four cloves of garlic and finely slice it. I'm just going to move the rice pan over here, let's carry on cooking and we're on to the curry pan. It's really, really quick. Put some olive oil in there and then go in with these wonderful fragrant ingredients bit by bit. So garlic in as that pan comes up to the heat. So about one, one and a half chillies, always check how hot they are because they can catch you out every now and again. Garlic is sizzling away, then we go in with our chilli, look at those beautiful colours. Nice thumb-sized piece of ginger. Just get a little spoon and scrape the skin off, super easy. So what I love about this recipe is in about 15 minutes I can honestly create a little feast and then just finely slice the ginger into matchsticks, just nice little chunks like that. So that goes into the pan, look at the colours, beautiful. Give that a little toss, it smells amazing already and then spring onions, just cut one bunch into like two centimetre chunks, sprinkle that in. Right then we're going to go in with a good friend right, mango chutney. You want a couple of nice tablespoons going in there. Let me tell you about some of these ingredients right, we've got cloves, we've got garlic, peppercorns, nigella seeds, fenugreek, mixed spices, garlic, cumin, I mean there's a whole myriad of stuff and of course the mango. So you're going to get layers and layers and layers of flavour with one little cheat that you've probably got on the shelf already. So if you look at the rice, the water's now gone, you've got the little holes here and now we turn it down low. Five minutes, don't rush it and you'll go from standard rice to rice cake, turn it out like a sandcastle. Crispy outside, fluffy inside, game changer. So look at this point I like the chunks, I like the colour, I like how it looks but I want more flavour from this. So I'm just going to steal half of this into here and then about 150 mils of water and this will make the most incredible sauce. So let me go and whizz this up. So that's done, very, very quick. Now this is the time when we can go in with our prawns. I left just one or two prawns whole with their heads on, the rest I just peeled off the shell. A nice couple of handfuls in there, look at that. In we go. What I love about the prawns is as soon as they hit the heat they start to change colour to pink. Give them a shake and here we go, look at that. What's brilliant is we can swap out the prawns which my whole family love, of course you could go chicken but you could go veggie so easily. I'm going to wash my hands. So that with a squeeze of lemon or lime is going to be amazing just as it is but the sauce goes in now. So can you see what we've achieved? Just with that little bit of thought and care we've got that gravy, that sauce that we love and bigger, bolder, sort of sweeter flavour and then we've created the most amazing fragrant curry to go with these prawns. But look at that, it's so colourful and it's so optimistic and that sauce has almost glazed the prawn. So a couple of minutes and that's good, the rice is done nicely. Look I love to do a little simple salad with a curry, nothing sort of complicated, just nice and lemony and fresh. Gem lettuce, just cut it into chunks like that. Really simple salad, it's fresh and crunchy and works with this really, really nicely. Gem lettuce, a little bit of herb, maybe a bit of tomato, half a lemon just over the top. Bosh, no oil, super, super simple. Right so just take your rice, get a platter or a board and then just flip it like that. Beautiful, beautiful, crispy rice cake. Look at that, can you see how crispy that is on the top and underneath? Can you see how lovely, light and fluffy that rice is? Right, the sauce. Turn the heat off here now and then about 150 grams of yoghurt like that. Let it ripple in right, it'll just kind of lighten it, just give it a little shake and just pour. Take some poppadoms. So there you go, easy prawn curry with a lovely rice cake, a bit of salad and poppadoms. Happy days. Let's get amongst it. So with the rice, get in there and just break it open and if you look in this, you know you've still kind of got the fluffiness and the steam stuff inside, see how lovely and steamy that is, but you've kind of got this crispiness that's so blooming delicious. Let's go in for the prawn. Look at the colours guys, the colours are bonkers and that method of making the sauce is just blooming brilliant. Come on, more sauce, more sauce. Let's just do a little bit of poppadom action. Love it. A little bit of salad on the side for a bit of crunch. That is a beautiful plate of prawn curry, rice cake galore. Come on, let's do this. Gentle, fragrant, loads of flavours. Prawns lovely. You know, you don't want the curry to overtake the beautiful flavour of the prawn, so I think you've got a real balance between the two there. The heat is just right. If you want to make it hotter, go for it, but I think this is about right. I love the rice. It's so good because it's fluffy on the inside and crunchy on the outside and it means you can pick up these little wafery bits of crunchy outside and dip it in there. Use it almost like bread. It's joyful, really, really joyful. A little bit of poppadom action. I'm happy, so happy. Right, I'm gonna go and serve this to family. I think they're gonna love it. 20 seconds to tell you about my brand new book, Jamie's 20 Minute Meals. Of course, it's meals that are cooked in 20 minutes. No kind of shortcuts, like when we did the filming, it's all in one take, no edits and it's just beautiful, delicious, nutritious meals. Colourful, textural food from all around the world that you can give to your family in 20 minutes.