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King prawn and mango curry

25 MAY 2011 Ingredients (Serves 4)

For the curry

• 15g butter
• 1 onion, chopped
• 2 garlic cloves, crushed
• 3cm piece root ginger, peeled and finely chopped
• 1 Alphonso mango, peeled, pitted and chopped
• 2 green cardamom pods, crushed
• 1 cinnamon stick
• ½ tsp ground turmeric
• 1 tsp medium chilli powder
• 500g raw king prawns, thawed if frozen
• 200ml Rubicon Mango Drink
• 2 tbsp chopped fresh coriander

For the cumin-spiced basmati rice

• 300g basmati rice
• 25g butter
• 1 tsp cumin seeds
• 6 cloves
• 2 bay leaves, torn into pieces

Method

Put the rice on to cook in a pan of lightly salted boiling water and leave to cook for about 12 minutes.

Meanwhile, start the curry. Melt the butter in a large saucepan and gently fry the onion for 4-5 minutes, until soft and golden. Add the garlic, ginger, mango, cardamom and cinnamon stick and cook gently for another 2-3 minutes. Stir in the turmeric and chilli powder, then add the prawns and Rubicon Mango Drink. Simmer for 5 minutes.

When the rice is almost cooked, melt the butter in a large frying pan and add the cumin seeds, cloves and bay leaves. Fry gently for 2-3 minutes.

Drain the rice thoroughly and add it to the frying pan, stirring to coat in the spice mixture. Season the prawns with a little salt and stir in the coriander.

Serve with the rice.