Gluten Free Skinny Prawn Tikka

I'm kind of obsessed with curries--they can be runny nose hot like a Thai green curry or sweet and mild like a korma. Either way, if you're talking curries, I'm listening. (And reaching for a fork.)

This curry won't make your eyes water from capsaicin and it's not cloyingly sweet either. It's a nice, middle of the road curry. It's the khakis of curries--it can be dressed up with spice or dressed down with fresh veg. Like you see in the picture.

I've made this curry many times and like most, it's highly versatile. I've swapped the prawns for chicken or pan-fried green beans and still had amazing results. I've allowed the sauce to reduce and intensify and I've kept it soupy. It doesn't seem to matter what I do it, it's just a good, quick, health-conscious recipe that's full of flavor.

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Ingredients:
For the marinade
4 tbsp tikka spice mix (you can make your own or buy the stuff from the jar)
500g fat-free natural yogurt
juice and zest of 1 lemon

For the curry
400g fat-free fromage frais
500g uncooked prawns
1/4 cucumber, sliced
1 tomato, deseeded and sliced
salt

To serve
1 1/2 cups basmati rice
3 cups water

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All right, let's cook:

You'll want to marinate your prawns for at least an hour before hand. I'd suggest marinating them either overnight, but if you don't have time, an hour will do. Simply add the ingredients for the marinade into a bowl. Tumble in the prawns, cover and set aside. Refrigerate if you'll be marinating overnight.

Meanwhile, get on with the rice. Put the water and rice together in a saucepan  over high heat. Allow to boil away. When the water begins to bubble and you can see small holes on the surface of the rice, turn off the heat, remove the pan and cover completely to finish cooking.

In a wok or saucepan over medium-high heat, add the prawns and leftover marinade (if you want it soupy like shown) and cook until cooked through. This shouldn't take longer than five minutes. Reduce the heat to low and stir in the fromage frais. Keep stirring and make sure the heat's low so it doesn't curdle. Once stirred in, dish up over rice. Pour remaining liquid around rice and top with cucumber and tomato. Sprinkle a little salt over and serve.

Note--this has been adapted from a Slimming World recipe, but even with the adaptations, it is still free on Extra Easy.

Oh & I meant to say Happy International Women's Day!