Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you'll be able to turn it out as a rice cake.
Step 3
Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney. Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt. Serve the curry on top of your fluffy rice cake.
Your folders
bbcgoodfood.com
15 minutes
Your folders
thepetitecook.com
4.8
(5)
15 minutes
Your folders
eatsamazing.co.uk
5.0
(1)
25 minutes
Your folders
supergoldenbakes.com
4.7
(46)
15 minutes
Your folders
taste.com.au
4.7
(25)
18 minutes
Your folders
taste.com.au
4.5
(7)
10 minutes
Your folders
bbcgoodfood.com
15 minutes
Your folders
yellowthyme.com
5.0
(2)
15 minutes
Your folders
indianhealthyrecipes.com
4.9
(171)
25 minutes
Your folders
tiffinandteaofficial.com
35 minutes
Your folders
knifeandsoul.com
5.0
(1)
12 minutes
Your folders
khinskitchen.com
25 minutes
Your folders
taste.com.au
5.0
(2)
5 minutes
Your folders
womensweeklyfood.com.au
30 minutes
Your folders
internationalcuisine.com
5.0
(3)
40 minutes
Your folders
olivemagazine.com
Your folders
delicious.com.au
10 minutes
Your folders
bbcgoodfood.com
40 minutes
Your folders
nishkitchen.com
5.0
(75)
10 minutes