North Indian Style Prawn Stuffed Cheesy Naan
with Wedges, Tomato Salad and Mango Chutney
- Milk
- Crustaceans
- Cereals containing gluten
- Wheat
Combining the best parts of an Indian takeaway into one indulgent dish, this North Indian Style Prawn Stuffed Cheesy Naan takes tikka style prawns and stuffs them inside a cheesy naan. Pan-fry like a quesadilla to toast the outside and ensure the inside is golden and oozing with cheese.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
50 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Intense™ Tomato
1 sachet(s)
North Indian Style Spice Mix
160 grams
King Prawns
(Contains: Crustaceans)
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
40 grams
Mango Chutney
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Grate the cheese. Cut the tomato into 2cm chunks.
In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir in the tomato chunks. Set aside to macerate.
Heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.
Once hot, add the North Indian style spice mix and fry until fragrant, 1 min.
Add the prawns to the pan and season with salt and pepper. Fry until cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When the prawns have 5 mins left, put the naans onto a baking tray. Sprinkle with a little water, then scatter over the cheese. Pop the cheesy naans onto the middle shelf of your oven to warm through, 2-3 mins.
Meanwhile, add the garlic to the prawns and fry until fragrant, 1 min.
While the loaded naans are in the oven, wipe out the frying pan.
Load the cooked prawns onto one half of each warmed cheesy naan. Drizzle over the mango chutney and gently fold the other half of the naan over.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, add the folded naans, gently pressing down with a spatula or heavy-bottomed pan.
Cook, pressing frequently, until the naans are golden and toasted and the cheese is melted, 2-4 mins per side.
When everything's ready, add the baby leaves to the tomato chunks and toss together. TIP: Don't add the leaves too early or they'll go soggy.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.
Cut each toasted naan in half and share between your plates.
Serve the salad and wedges alongside with mayo for dipping (see pantry for amount).
