King Prawn, Courgette & Tamarind Curry

Add the basmati rice, star anise and 300ml [600ml] cold water with a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low, cover and cook 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

Meanwhile, peel and finely slice the brown onion[s] 

Peel and finely chop (or grate) the garlic

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

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to soften

Once softened, reduce the heat to medium-low and add the chopped garlic, ground cumin, turmeric and korma curry powder and cook for a further 1-2 min 

Meanwhile, boil a kettle

Remove the coconut cream from the sachet[s] and chop it roughly 

Dissolve 1/2 [1] vegetable stock cube in 250ml [450ml] boiled water

Add the chopped coconut cream, tamarind paste and tomato paste and give everything a good mix up – this is your tamarind stock

Once the onion has softened, add the tamarind stock and cook for an initial 3-4 min 

Meanwhile, top, tail and dice the courgette[s] finely

Trim, then slice the spring onion[s]

Add the diced courgette and king prawns and cook for 4-5 min further or until the prawns have turned pink and are cooked through