Prawn Biryani

Ingredients
198 ml/ 7 floz Water or Vegetable Stock
1 Onion, peeled and finely chopped
1 tsp each of finely grated Ginger, Chilli Powder and crushed Cardamom Seeds
2 Garlic Cloves, peeled and grated or crushed
2 tsp Cumin Seeds
1/2 tsp Turmeric
1 tbsp Mild Curry Powder
1 Cinnamon Stick and 2 Cloves
1 Carrot, peeled and finely chopped
100g / 3 1/2 oz Fine Green Beans, trimmed and chopped
4 tbsp fat-free Natural Yogurt
198g / 7oz dried Basmati Rice
Salt and Freshly Ground Black Pepper
596g / 1lb 5oz Raw Tiger Prawns
a handful of chopped Coriander


Method
Place a wide, non-stick pan over a medium heat.  Add the water or stock and onion, stir and cook for 5-6 minutes until the onion has softened.
Add the ginger, chilli powder, cardamom seeds, garlic, cumin seeds, turmeric, curry powder, cinnamon stick and cloves, stir and cook for 2-3 minutes.
Add the vegetables and yogurt, stir and cook for 2-3 minutes.  Add the rice and stir-fry for 2-3 minutes.  Season well.
Pour in 511ml / 18 floz of boiling hot water and bring to the boil.  Add the prawns, cover tightly and reduce the heat to very low.  Cook undisturbed for 12-15 minutes then remove from the heat and allow to stand, again undisturbed, for 10 minutes.
To serve, uncover and fluff up with a fork, stir in the chopped coriander and eat immediately.


Recommended by Natalie

Goan Fish Curry

Ingredients
1 tsp Chilli Powder
1 tbsp Paprika
1 tsp Turmeric
4 Garlic Cloves, peeled and crushed
2 tsp finely grated Ginger
2 tbsp Ground Cumin or to taste
2 level tbsp Tomato Puree
1/4 tsp Artificial Sweetener
2 tsp Tamarind Paste
198 ml/ 7 floz Blue Dragon Light Coconut Milk
794 g/ 1 lb 12oz Thick White Skinless Fish Fillets, cut into bite-sized peices
198 g/7 oz Baby Pak Choi, roughly chopped
Salt and Freshly Ground Black Pepper
Chopped Coriander, to garnish


Method
Place the chilli powder, paprika, turmeric, garlic, ginger, cumin, tomato puree and sweetener in a saucepan and mix with 312ml/11floz of water until smooth.  Place the pan over a high heat and bring to the boil.  Cover, reduce the heat and simmer gently for 8-10 minutes.
Stir in the tamarind paste and coconut milk and bring back to the boil.  Add the fish pieces and pak choi and cook for 6-7 minutes or until cooked through.  Season well and serve immediately, garnished with the chopped coriander.


Recommended by Natalie

Chicken Balti

Ingredients
2 Chicken Breast
1 Pepper
1 Onion
1 Courgette (or other veg of your choice, I like Butter Beans)
Can of Chopped Tomatoes
1 tbsp Pataks Balti Curry Paste
1/2 pint Stock
Brown Rice, to serve


Method
Chop up Chicken and Veg.
Put into Wok / Saute pan until browned.
Add the can of tomatoes, Balti paste and stock, until all the chicken and veg is covered.
Leave to simmer and reduce for approx 1/2 hour.
Serve with Rice


Recommended by Natalie