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Prawn Masala

Prawn Masala

with Basmati Rice, Peas, Spinach and Mango Chutney

4.5(7)

Recipe Development TeamUpdated on January 29, 2026

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Calories

:

505 kcal

Protein

:

21.8g protein

Difficulty

:

Easy

Calorie Smart

Pescatarian

Allergens:

Crustaceans
Mustard

Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're using prawns, which are perfect for soaking up the delicious flavour of the masala curry sauce. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

150 grams

Basmati Rice

150 grams

King Prawns

(Contains: Crustaceans)

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains: Mustard)

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

120 grams

Peas

40 grams

Mango Chutney

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2114 kJ

Energy (kcal)505 kcal

Fat6.8 g

of which saturates0.9 g

Carbohydrate91.8 g

of which sugars22 g

Dietary Fibre8.2 g

Protein21.8 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Large Frying Pan

Instructions

Boil the Rice

1

a) Boil a half-full kettle.

b) 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.

c) 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.

Prep the Prawns

2

a) Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw fish.

Curry Up

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the curry powder and korma curry paste. Fry until fragrant, 1 min.

Simmer Time

4

a) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil.

b) Lower the heat to medium and add the prawns to the sauce, stirring to coat. Season with salt and pepper.

c) Simmer gently until the fish is cooked, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Peas Please

5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir the peas and mango chutney into the curry.

b) Taste and season with more salt and pepper if needed.

c) Add a splash of water if it's a little too thick.

Serve

6

a) Share the rice between your serving bowls.

b) Spoon over your prawn masala.

Enjoy!

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