Step-by-Step Instructions

1. 1.Prepare Rice

   Add 1 builder's mug of basmati rice to a pan. Add 2 builder's mugs of water and a pinch of salt. Bring to a boil.

2. 2.Cook Rice

   Cook the rice for about 10-12 minutes until all the water has cooked away. Once the water is gone, turn the heat to low and cook for another 5 minutes to crisp the bottom, creating a rice cake.

3. 3.Prepare Aromatics

   Finely slice 4 cloves of garlic. Slice 1-1.5 red chilies (adjust quantity based on desired heat). Scrape the skin off 1 thumb-sized piece of ginger using a spoon, then finely slice it. Cut 1 bunch of spring onions into approximately 2cm chunks.

4. 4.Sauté Aromatics

   Heat a glug of olive oil in a separate pan. Add the sliced garlic, chilies, and ginger. Sauté until fragrant and slightly golden.

5. 5.Add Spring Onions and Chutney

   Add the spring onion chunks to the pan with the sautéed aromatics. Stir in 2 tablespoons of mango chutney. Mix well to combine the flavors.

6. 6.Blend Sauce Base

   Take half of the sautéed aromatic mixture (garlic, chili, ginger, spring onion, chutney) and transfer it to a blender. Add about 150ml of water. Blend until the mixture is smooth, creating a sauce base.

7. 7.Cook Prawns

   Add the sustainable prawns (approximately 300-400g, defrosted and peeled, some with heads on for presentation) to the pan with the remaining sautéed aromatics. Cook until the prawns turn pink and are almost cooked through.

8. 8.Combine Curry

   Pour the blended sauce base into the pan with the prawns. Cook for a couple of minutes, stirring gently, until the sauce is heated through and the prawns are fully cooked. Turn off the heat.

9. 9.Add Yogurt

   Stir in approximately 150 grams of yogurt into the curry. Give the pan a gentle shake to incorporate the yogurt into the sauce.

10. 10.Serve Rice Cake

    Carefully flip the cooked rice from its pan onto a cutting board, revealing the crispy, golden bottom. Garnish the rice cake with fresh mint leaves.

11. 11.Plate and Garnish

    Serve a portion of the crispy rice cake on a plate. Spoon a generous amount of the prawn curry over the rice. Garnish with fresh coriander and lemon wedges. Add a side of fresh salad and crushed poppadoms for extra crunch.