Jamie's Easy Prawn Curry with Crispy Rice Cake
A quick, fragrant, and vibrant prawn curry made with a spiced mango chutney base, finished with a cooling swirl of yogurt. It is served alongside a golden crispy-bottom basmati rice cake, fresh salad, and crunchy poppadoms.
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🍳 Cooking Flow
Cook basmati rice with water and salt in a pan, crisping the bottom over low heat. → Sauté sliced garlic, chilli, ginger, spring onions, and mango chutney. → Blend half of the aromatics with water to create the curry sauce. → Cook prawns in the pan with remaining aromatics, then simmer with the blended sauce. → Swirl in yoghurt, flip out the crispy rice cake, and serve with fresh salad and poppadoms.
Cooking Steps
Brief Cooking Order
Cook basmati rice with water and salt in a pan, crisping the bottom over low heat. → Sauté sliced garlic, chilli, ginger, spring onions, and mango chutney. → Blend half of the aromatics with water to create the curry sauce. → Cook prawns in the pan with remaining aromatics, then simmer with the blended sauce. → Swirl in yoghurt, flip out the crispy rice cake, and serve with fresh salad and poppadoms.
Introduction
A quick, fragrant, and vibrant prawn curry made with a spiced mango chutney base, finished with a cooling swirl of yogurt. It is served alongside a golden crispy-bottom basmati rice cake, fresh salad, and crunchy poppadoms.
Step 1
In a non-stick pan, add 1 mug of basmati rice, 2 mugs of water, and a pinch of salt. Bring to a boil on high heat and cook for 10-12 minutes until all water is absorbed, then reduce heat to low and cook for 5 minutes without disturbing to form a crispy crust on the bottom.
Step 2
Finely slice the garlic cloves and red chillies. Peel the ginger using a teaspoon and cut into matchsticks. Chop the spring onions into 2cm chunks.
Step 3
Heat olive oil in a separate frying pan over medium-high heat. Add the sliced garlic, chilli, ginger, and spring onions, tossing until sizzling and fragrant.
Step 4
Add 2 tablespoons of mango chutney to the aromatics in the pan and toss together.
Step 5
Transfer half of the sautéed aromatic mixture into a blender, add 150ml of water, and blend until completely smooth to create the curry sauce base.
Ingredients List
Important Notes
Using a 1:2 ratio of rice to water ensures perfectly cooked basmati rice in a flat non-stick frying pan.
Do not stir the rice during the last 5 minutes on low heat so that a golden, crispy crust (tahdig style) can form on the bottom.
Blending half of the sautéed vegetables with mango chutney and water creates an instant, deeply spiced curry sauce without needing a long list of whole spices.
Take the curry off the heat before swirling in the yogurt to prevent it from splitting.
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