Chettinad Style King Prawn and Sweet Potato Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Add the garlic and Chettinad style paste. Fry until fragrant, 30 secs.

Next, stir in the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins. 

Drain the prawns, then stir them into the sauce. Simmer for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

Once the prawns are cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the roasted sweet potato, caramelised onion paste, a knob of butter (if you'd like to) and season with salt and pepper. 

Add a splash of water if you feel it needs it, then remove from the heat.