a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Drain the prawns.

c) Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Add the tomato puree, garlic and tandoori masala mix to the prawns.

c) Mix well and cook until fragrant, 1 min.

a) Next, add in the veg stock paste and water for the curry (see pantry for amount). 

b) Stir and bring to the boil, reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Once the prawns are cooked, stir in the creme fraiche, mango chutney and butter (see pantry for amount) until the butter is melted. 

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed.

d) Remove from the heat. Add a splash more water if you feel it needs it. 

a) Share the rice out between your serving bowls.

b) Spoon over the tandoori prawn masala curry.

c) Sprinkle over the crispy onions to finish. 

Enjoy!