a) Boil a half-full kettle.

b) While it comes to the boil, peel and grate the garlic (or use a garlic press).

c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic, tomato puree and pasanda style seasoning. Fry for 1 min.

c) Meanwhile, drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.

a) Add the prawns, water for the curry (see pantry for amount), veg stock paste and creme fraiche to the frying pan. Stir to combine.

b) Bring to a boil, then lower the heat.

c) Simmer until the prawns are cooked and the sauce has thickened, 5-6 mins. Stir occasionally. IMPORTANT: Cook so the prawns are opaque in the middle.

a) Once the prawns are cooked, stir the mango chutney through the curry.

b) Season with salt and pepper.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat. 

b) Stir in the butter until melted (see pantry for amount).

c) Taste and add more salt and pepper if needed. 

a) Share the rice between your bowls.

b) Spoon over the prawn saag curry.

c) Top with the crispy onions to finish. 

Enjoy!