Butterflied Tandoori-Style Tail On Prawns W. Mango Butter & Slaw

Crush your cardamom pods open by squashing with the side of a knife

Add your basmati rice, crushed cardamom pods and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked, once cooked, remove from the heat and keep covered until serving – this is your cardamom rice

While the rice is cooking, slice the tail on jumbo prawns lengthways, being careful not to cut all the way through to the other side and open them out like a book – these are your butterflied prawns

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your ground smoked paprika and ground coriander in a bowl with half your natural yoghurt (you'll use the rest later!), your ginger & garlic paste and the juice of half the lime[s]

Add a pinch of salt and pepper and half your curry powder (you'll use the rest later!) with a drizzle of vegetable oil and give everything a good mix up

Add the butterflied prawns to the bowl and mix until well coated – these are your marinated butterflied prawns

Cut your cucumber into thin batons, then dice finely

Combine the diced cucumber and your carrot & cabbage slaw mix in a bowl with the remaining natural yoghurt, your mint & coriander chutney and a pinch of salt and pepper – this is your minty cucumber slaw

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the marinated butterflied prawns to the pan and cook for 7-9 min or until the prawns are cooked through and slightly charred – these are your butterflied tandoori-style prawns

Tip: Cooking for 3 or more? Do this in batches!

Transfer the butterflied tandoori-style prawns to a plate to rest and reserve the pan

Return the reserved pan to a medium-high heat (no need to wipe clean!) and add a generous knob of butter

Once melted, add the remaining curry powder with your tomato paste and cook for 1 min or until fragrant

Once fragrant, add your mango chutney, a squeeze of lime juice and a small pinch of salt and pepper with 100ml [130ml] [170ml] boiled water – this is your mango curry butter sauce