Prawn & Orange Curry With Basmati Rice, by Nadiya Hussain
Copyright: Nadiya’s British Food Adventure, by Nadiya Hussain is out now (Penguin, £20)
Prawn & Orange Curry With Basmati Rice
Someone once said to me, ‘Fish and fruit don’t go together.’
But I think you will find that they do!
Or at least that’s what my Nan led me to believe for a very long time, and boy, was she right.
Although I grew up in a home where fruit and freshwater fish were considered a winning combo, I’m always slightly deterred by people’s hesitation at the very thought of the two together.
But I do love a challenge, and every time I get that reaction I set out to change perceptions – and this dish will do exactly that.
What your mind doesn’t comprehend, your taste buds will make sense of. I promise.
Just let me prove you wrong.
- Serves 3
- Prep 20 minutes
- Cook 25 minutes
Ingredients
For the prawn and orange curry
- 3 tablespoons olive oil
- 3 cloves of garlic, finely chopped
- 1 small onion (approx. 75g), chopped
- 1 small green chilli, chopped
- ¼ teaspoon turmeric
- ½ teaspoon salt, plus more for seasoning
- 1 teaspoon ground cumin
- 2 teaspoon paprika
- 200ml water
- zest and juice of 1 large orange
- 300g raw shelled tiger prawns
- A handful of fresh coriander (approx. 15g), chopped
For the basmati rice
- 225g basmati rice
- 500ml cold water
Method
- Put the olive oil in a pan and place on a medium heat. Add the crushed garlic and cook for a minute.
- Add the chopped onion and green chilli and cook for a further 3 minutes, allowing the onions to soften.
- Stir in the turmeric, salt, cumin and paprika. The dish will be very dry now because of the spices, so add the water. Then add the orange zest and juice, stir again, and allow the whole thing to cook gently for about 12–15 minutes.
- While the sauce is simmering, let’s move on to the rice. 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 minutes. Let it boil for another 5 minutes and then stir again. The water should have almost entirely evaporated.
- Put the pan on the lowest setting on your hob, cover and leave to steam for 5 minutes.
- The curry sauce should now have reduced and thickened. Check the seasoning, then go ahead and add your prawns. Cook for as little as 3–4 minutes or just until they have gone pink.
- Take off the heat and stir in the coriander. Serve the curry with the hot rice.
Invite a little Nadiya into your kitchen …
Now with her own prime-time BBC2 cookery series, Britain’s favourite Bake Off winner presents her latest cookbook, featuring mouth-wateringly delicious recipes from the programme.
‘The best kind of cookbook … you can read it like a novel’ The Times
Nadiya Hussain was crowned the nation’s winner of 2015’s Great British Bake Off. Famed for her cookery talent and adventurous flavour choices, she sets off on a journey around the country to meet some of the finest growers, producers and pioneers behind the best of modern British food.
Inspired by her exploration, Nadiya has created over 120 easy and enticing new recipes that mix the local ingredients she encounters with her very favourite flavours, not forgetting a nod to her Bangladeshi roots.
Her reinvented classics capture the diversity of twenty-first century Britain – of tastes and culinary influences that shape what we love to cook and eat today.
Lavishly photographed, Nadiya’s must-try recipes have got you covered from breakfast to mid-week meals to something a little bit special, and of course puddings and parties too.
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