Pasanda Spiced Prawn Curry
with Courgette, Rice and Flaked Almonds
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.
(May contain Celery)
Pasanda Style Seasoning
Vegetable Stock Paste
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
Water for the Rice
Water for the Sauce
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.
Peel and grate the garlic (or use a garlic press).
Drain the prawns.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Season with salt and pepper.
Once charred, lower the heat to medium and stir in the garlic, tomato puree and Pasanda style seasoning. Cook until fragrant, 1 min.
Add the creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the courgette. Stir to combine and bring to the boil.
Stir in the prawns and simmer until cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Stir through the butter (see pantry for amount) until melted, then remove from the heat.
Taste the curry, and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork, then share between your bowls.
Top with the prawn curry. Sprinkle over the flaked almonds to finish.