Malabar-Style King Prawn & Pea Curry With Rice

Add your basmati rice with a pinch of salt 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

While the rice is cooking, peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely slice your shallot[s]

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Boil half a kettle

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

Once hot, add your ground turmeric, ground coriander, ground paprika and ground fenugreek to the pan and cook for 30 secs

Add the sliced shallot, chopped garlic, chopped ginger and half the chopped green chilli (can't handle the heat? Go easy!) to the pan with a pinch of salt and cook for 2-3 min or until softened and fragrant

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix, chopped creamed coconut and tomato paste in 200ml [260ml] [340ml] boiled water – this is your creamy tomato stock

Drain your king prawns, then add to the pan with the creamy tomato stock and cook for an initial 4 min

Add your blanched peas and cook for a final 2 min or until the prawns are cooked through – this is your Malabar-style king prawn & pea curry