Pasanda Spiced Prawn Curry
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Pasanda Spiced Prawn Curry

with Courgette, Rice and Flaked Almonds

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:
Under 650 calories
Allergens:
Crustaceans
Milk
Celery
Nuts

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Courgette

(May contain Celery)

2 unit(s)

Garlic Clove

150 grams

King Prawns

(Contains Crustaceans)

30 grams

Tomato Puree

1 sachet(s)

Pasanda Style Seasoning

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)2557 kJ
Energy (kcal)611 kcal
Fat27 g
of which saturates13.9 g
Carbohydrate77 g
of which sugars9.6 g
Protein21.1 g
Salt2.82 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Sieve
Garlic Press
Large Frying Pan
Fork

Instructions

1

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).

2

Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.

Peel and grate the garlic (or use a garlic press).

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

3

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 (add less if you'd prefer things milder). Cook until fragrant, 1 min.

4

Add the creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the courgette pan. Stir to combine and bring to the boil.

5

Stir in the prawns and simmer until cooked through, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked, 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 too thick.

6

Fluff up the rice with a fork, then share between your bowls.

Top with the prawn curry. Sprinkle over the flaked almonds to finish. 

Enjoy!