Garlic, ginger, fresh chilli and a simple fluffy rice cake.
1 mug of basmati rice (300g)
4 cloves of garlic
1 fresh red chilli
4cm piece of ginger
1 bunch of spring onions
2 tablespoons mango chutney
320g raw peeled king prawns, from sustainable sources
150g natural yoghurt
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.
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