Easy Prawn Curry

Prawns and curry are often two things that people don't tend to cook at home but with all the major supermarkets now offering wonderful fresh raw prawns and a couple of tricks and tips, you can make this delicious curry with no stress at all.

The biggest and best takeaway from this recipe is the use of mango chutney in the sauce. It brings sweetness, acidity, spice and glossiness with no effort at all. The rest of the flavour comes from the classic powerhouse combination of garlic, chilli and ginger. The whole thing is then mellowed and a level of luxury introduced with a good dollop of yoghurt. Serve simply with rice to soak up all the goodness.

Easy Prawn Curry
Serves 4

oil

4 garlic cloves, finely sliced

1 fresh red chilli, finely sliced

15g fresh ginger, cut into matchsticks

1 bunch spring onions, cut into 2cm lengths

2 tbsp mango chutney

320g raw peeled prawns

150g natural yoghurt

sea salt and freshly ground black pepper

Put the garlic, chilli, ginger and spring onions into a large non-stick pan on a high heat with 1 tablespoon of oil. Stir fry for 5 minutes then stir in the mango chutney. Carefully pour half the mixture into a blender, returning the pan to the heat add the prawns to stir fry.

Add 150ml water to the blender and blitz until smooth. Pour back into the prawn pan and let it bubble and thicken for around 3 minutes. Take the pan off the heat and leave to cool ever so slightly. Add the yoghurt and stir through, gently. Serve with rice and naan breads.