Warming Jumbo King Prawn Bhuna With Rice And Naan

Add your basmati rice and 250ml [320ml] [500ml] 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

Peel and slice your brown onion[s]

Chop your cherry tomatoes in half, then peel and finely chop (or grate) your garlic

Boil half a kettle

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 with a pinch of salt and cook for 3-4 min or until starting to soften

Once softened, add the halved cherry tomatoes to the pan and cook for 4-5 min further or until starting to break down

Meanwhile, dissolve your vegetable stock mix and tomato paste in 200ml [260ml] [340ml] boiled water – this is your tomato stock

Once the tomatoes have broken down, add the chopped garlic to the pan with your garam masala and ground paprika and cook for 1 min further or until fragrant

Drain your jumbo prawns, increase the heat to high then add them to the pan with the tomato stock and bring to the boil, then reduce heat to medium-high cook for 7-8 min or until the prawns are cooked through and the sauce has thickened – this is your warming jumbo prawn bhuna

While the jumbo prawns are cooking, chop your coriander finely, including the stalks

Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through