Fragrant Jumbo King Prawn Saag Masala With Pilau Brown Rice

Boil a full kettle

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

Peel and finely slice your brown onion[s] and your garlic

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

Once hot, add the sliced onion and cook for 5 min or until softened

While the onion is softening, crush your cardamom pods open by squashing them with the side of a knife

Melt a knob of butter in a pot (with a matching lid) over a medium heat

Once melted, add the crushed cardamom pods to the pot and cook for 1 min or until fragrant

Once the onion has softened, add the sliced garlic, garam masala and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant

Tip: If your pan is looking a little dry, add a small drizzle of vegetable oil!

While the spices are cooking, dissolve your vegetable stock mix, tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] sugar in 250ml [325ml] [425ml] boiled water – this is your tomato stock

Add the tomato stock to the pan, reduce the heat to medium-low and cook for 3-4 min or until the sauce has thickened

Wash your spinach, then add to a colander and pour boiled water over it until it's wilted

Rinse the wilted spinach under cold running water until it's cool enough to handle

Squeeze as much water out of the spinach as you can, then chop it roughly

Once the sauce has thickened, increase the heat to medium-high, drain your jumbo king prawns, then add them to the pan with the chopped spinach and cook for 7-8 min or until the prawns are cooked through – this is your fragrant jumbo king prawn saag masala

Meanwhile, chop most of your coriander finely, including the stalks (save some leaves for garnish!)

Stir the chopped coriander through the pilau rice, discard the cardamom pods