200g Frozen prawns
4 spring onions (chopped)
2 garlic cloves (crushed)
1 carrot (halved in length and then very thinly sliced)
1 courgette (chopped)
1/2 tsp cumin seeds
1.5 tbsp vegetable oil
1/2 Tsp paprika
1.5 tsp curry powder
3 tbsp lemon juice
4 tbsp cream
2 tbsp chopped coriander
2 cups basmati rice
60g froze peas
First cook the basmati rice as instructed on the packet, adding the peas to cook with the rice.
Once cooked drain and keep to one side.
In a large pan or wok heat the oil and add the spring onion, garlic and cumin seeds and cook for a minute.
Then add the courgette and carrot and cook for a further 5 minutes or until the carrots have softened slightly, add the prawns and cook for another 5 minutes before finally adding all the remaining ingredients.
Stir in the rice to the pan and fry on high heat for a couple of minutes,
Serve whilst hot.
I also added a pinch of chili flakes to the adult portions and seasoned with salt.