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Quick Butter King Prawn Masala

Quick Butter King Prawn Masala

Quick Butter King Prawn Masala

with Green Beans and Rice

Recipe Development TeamPublished on June 03, 2024

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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.

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

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

Nutritional information

Energy (kJ)2364 kJ

Energy (kcal)565 kcal

Fat22.3 g

of which saturates13.1 g

Carbohydrate69.1 g

of which sugars6.2 g

Dietary Fibre3.9 g

Protein22.9 g

Salt2.9 g

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

Utensils

•Medium Saucepan

•Kettle

•Pan

Instructions

Rice Time

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.

Get Frying

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.

Curry Up

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.

Dinner's Ready!

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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