IndianPrawn & orange curry with basmati rice

Source: Nadiya's British Food Adventure

Ingredients

Instructions

1. Put the olive oil in a pan and place on a medium heat. Add the crushed garlic and cook for a minute.
2. Add the chopped onion and green chilli and cook for a further
   3 minutes, allowing the onions to soften.
3. Stir in the turmeric, salt, cumin and paprika. The dish will be very dry now becase of the spices, so add the 200 ml water. Then add the orange zest and juice, stir again, and allow the whole thing to cook gently for about
   12-15 minutes.
4. While the sauce is simmering, place the rice in a medium pan so the grains have room to move while boiling. Add the water and bring to the boil over a high heat, stirring after 5 miuntes. Let it boil for another
   5 minutes and then stir again. The water should have almost entirely evapourated.
5. Put the pan of the lowest heat, cover and leave to steam for
   5 minutes.
6. The curry sauce should now have reduced and thickened. Check the seasoning, then add the prawns. Cook for as little as
   3-4 minutes or just until they have gone pink
7. Take off the heat and stir in the coriander. Serve the curry with the hot rice

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