Quick Butter King Prawn Masala
with Green Beans and Rice
Warming with a slight kick, this North Indian style spice mix gives any dish a tasty boost. Made with spices common in Indian cuisine, this spice mix contains ingredients such as chilli flakes, ground cumin, turmeric and ginger, making its aromatic taste perfect for roasting veg and pan-frying meat, as well as a flavour driver in curries.
Tags:
Family Friendly
•High Protein
•Pescatarian
Allergens:
Crustaceans
•Celery
•Milk
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.
Total15 minutes
Active 15 minutes
DifficultyMedium
Ingredients
serving amount
150 grams
Basmati Rice
80 grams
Green Beans
225 grams
King Prawns
(Contains: Crustaceans)
30 grams
Tomato Puree
1 sachet(s)
North Indian Style Spice Mix
10 grams
Vegetable Stock Paste
(Contains: Celery)
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
•Medium Saucepan
•Kettle
•Pan
Instructions
1
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain and pop back in the pan. Cover and set aside.
2
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Trim the green beans. Cut into thirds. Drain the prawns.
- Once hot, fry the prawns and green beans, 2-3 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw prawns.
3
- Once the prawns have browned, stir in the tomato puree and North Indian style spice mix.
- Add the sugar and water (see pantry for both).
- Stir in the veg stock paste.
- Bring to the boil, then turn the heat down slightly. Simmer, 3-4 mins. IMPORTANT: Cook so the prawns are opaque in the middle.
4
- Next, stir in the creme fraiche.
- Bring to the boil, then stir in the butter (see pantry). Remove from the heat.
- Taste and add salt and pepper if needed.
- Serve your curry and rice in bowls.
Enjoy!
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