Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Always check the heat level of chilies before adding them.

• Scrape ginger skin off easily with a spoon.

• Don't rush the crisping of the rice cake; low heat for 5 minutes is key for a golden bottom.