1 (3cm) piece root ginger, peeled and finely chopped
1 Alphonso mango, peeled, pitted and chopped
2 green cardamom pods, crushed
1 cinnamon stick
1/2 teaspoon ground turmeric
1 teaspoon medium chilli powder
500g raw king prawns, thawed if frozen
200ml Rubicon Mango drink
2 tablespoons chopped fresh coriander
1 teaspoon cumin seeds
2 bay leaves, torn into pices
Method Prep:20min › Cook:15min › Ready in:35min
Cook the rice according to the packet instructions.
Meanwhile, start the curry. Melt the 15g 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 25g 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.
Cook’s tip! Make the curry with 300g chopped paneer, an Indian cheese, instead of prawns.