A spicy curry is hard to get right when cooking from scratch, largely because the flavours are tricky to balance without being overpowering.
But with this quick recipe by Jamie Oliver, it couldn’t be easier to master the perfect level of spice.
The British chef shared his method for spicy prawn curry with pilau rice on his website, claiming that the quantities are perfect for two people.
Made with a blend of classic Indian spices including cardamom, chilli, turmeric, and coriander, the dish is perfect for a warming evening dinner.
And with just 45 minutes required to make it, the recipe is ideal for those evenings when you’re short on time.
Method
Start by peeling and slicing the onion into very fine chunks then pick the coriander leaves from the bunch and set them aside, finely slicing the leftover stalks.
Peel and finely chop the ginger just like the onions and do the same with the chilli.
Next, heat a glug of olive oil in a large saucepan over medium heat and add the coriander stems, red onion and all the dried spices. Leave everything to fry for a minute until the mustard seeds pop.
Add the ginger and green chilli then leave to fry for a further five minutes, stirring as you go, until the onions are nice and soft.
To prepare the rice, peel and finely chop the onion, then add to a pan over medium heat with one teaspoon of vegetable oil and the butter, then leave to cook for five minutes as the colour comes alive.
Boil a full kettle, meanwhile, sprinkle in the spices to cook for one minute. Turn up the heat, add the rice and stir well.
Fill the mug used to measure the rice with boiling water (about 350ml, or twice the volume of the rice) and add to the pan, with a good pinch of sea salt.
Bring to a boil then cover and reduce the heat where it should be left to simmer for 12 to 15 minutes over low heat, or until the water has been absorbed and the rice is cooked.
Roughly chop the fresh tomatoes and add to the spiced onions with a splash of boiling water. Bring to a boil again, season, then simmer for five minutes, or until thickened and darkened slightly.
Stir in the prawns and coconut milk and leave until the prawns are pink and cooked through. Fluff up the rice with a fork, then serve with the curry, removing the chilli (if using), and a scattering of the coriander leaves on top.
