Creamy King Prawn Pasanda With Naan And Rice

Heat a large, dry wide-based pan (preferably non-stick) over a medium-low heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden then set aside for later (save the pan!)

Tip: Watch them like a hawk to make sure they don't burn!

Peel and finely chop your brown onion[s] and chop your tomato[es] into wedges

Peel and finely chop (or grate) your garlic

Return the reserved pan to a medium-high heat with a generous drizzle of vegetable oil

Once hot, add the chopped onion with a small pinch of salt and cook for 6-7 min or until softened

Once the onions have softened, add your ginger paste and chopped garlic with your garam masala and ground turmeric and cook for 4-5 min further or until fragrant

Tip: Add a little more oil if the pan looks a little dry

Meanwhile, boil half a kettle

Dissolve your vegetable stock mix in 100ml [130ml] [170ml] boiled water

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Once the spices are fragrant, drain your king prawns then add them to the pan and cook for 1-2 min or until coated in the spices

Chop your creamed coconut roughly (if required!)

Add the vegetable stock with your ground almonds, the tomato wedges, chopped creamed coconut and a pinch of sugar and cook for 3-4 min further, stirring occasionally, or until the prawns are cooked through

Once the prawns are almost done, add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through

Tip: For a little extra indulgence, butter the hot naans once they are out of the toaster

Once the prawns are cooked through, add your natural yoghurt and stir it all together – this is your creamy king prawn pasanda