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King Prawn Saag Curry
King Prawn Saag Curry

King Prawn Saag Curry

with Basmati Rice and Crispy Onions

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Fragrant and gently spiced, Pasanda style seasoning is the perfect match for any rich and creamy curry. Made with spices common in Indian cuisine, this spice mix contains ingredients such as ground cumin, turmeric, cardamom and crushed black pepper.

Tags:
Family Friendly
•High Protein
•Pescatarian
Allergens:
Crustaceans
•Milk
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

150 grams

Basmati Rice

30 grams

Tomato Puree

1 sachet(s)

Pasanda Style Seasoning

225 grams

King Prawns

(Contains: Crustaceans)

10 grams

Vegetable Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Mango Chutney

40 grams

Baby Spinach

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

150 milliliter(s)

Water for the Curry

20 grams

Butter

Nutritional information

Energy (kJ)2705 kJ
Energy (kcal)647 kcal
Fat26.1 g
of which saturates15 g
Carbohydrate84 g
of which sugars15.4 g
Dietary Fibre3.2 g
Protein23.5 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Garlic Press
•Kettle
•Lid
•Large Saucepan
•Large Frying Pan

Instructions

Cook the Rice
1

a) Boil a half-full kettle.

b) While it comes to the boil, peel and grate the garlic (or use a garlic press).

c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Spice
2

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic, tomato puree and pasanda style seasoning. Fry for 1 min.

c) Meanwhile, drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.

Poach the Prawns
3

a) Add the prawns, water for the curry (see pantry for amount), veg stock paste and creme fraiche to the frying pan. Stir to combine.

b) Bring to a boil, then lower the heat.

c) Simmer until the prawns are cooked and the sauce has thickened, 5-6 mins. Stir occasionally. IMPORTANT: Cook so the prawns are opaque in the middle.

Hello Mango
4

a) Once the prawns are cooked, stir the mango chutney through the curry.

b) Season with salt and pepper.

Add the Spinach
5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat. 

b) Stir in the butter until melted (see pantry for amount).

c) Taste and add more salt and pepper if needed. 

Serve Up
6

a) Share the rice between your bowls.

b) Spoon over the prawn saag curry.

c) Top with the crispy onions to finish. 

Enjoy! 

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