Ingredients

Step by step

1. Rinse the rice in a sieve under the cold tap until the water draining off is nearly clear. Tip the rice into a small saucepan and add the cinnamon stick, cloves and a little salt. Add 230ml cold water and bring to the boil. Stir and then cover with a tight fitting lid. Cook over a very low heat for 10 minutes then turn off and leave to sit for another 10 minutes. Uncover the rice, remove and discard the whole spices, then fluff up with a fork.
2. While the rice is cooking, heat the oil in a large frying pan over a low heat. Add the garlic and cook for 1-2 minutes, then stir in the tamarind, turmeric, garam masala, tomatoes, honey and some seasoning. Cook gently, uncovered, for 10 minutes until the tomatoes are breaking down and the sauce has thickened. Add the beans, cover and simmer for 4-5 minutes until tender. Stir in the prawns and cook, with the lid on, for 1-2 minutes until heated through. Serve with the spiced rice.
   Tip

   Try using 200g Tenderstem broccoli in place of the beans and 260g skinless cod or haddock fillets instead of prawns. Cut the fish fillets into large chunks and simmer for 3-4 mins until just cooked through.