May 25, 2011 - 12:52 BST hellomagazine.com King prawn and mango curry GALLERY Ingredients (Serves 4) For the curry15g 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.