Warming 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, ground fenugreek and ground paprika and cook for 1 min further or until fragrant

Drain your king prawns, then add them to the pan with the tomato stock and cook for 6-7 min or until the prawns are cooked through and the sauce has thickened – this is your warming king prawn bhuna

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

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