Tandoori King Prawn Masala Curry

Name: Tandoori King Prawn Masala Curry with Spinach, Basmati Rice and Crispy Onions
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 150 grams Basmati Rice; 225 grams King Prawns; 2 unit(s) Garlic Clove**; 30 grams Tomato Puree; 1 sachet(s) Tandoori Masala Mix; 10 grams Vegetable Stock Paste; 75 grams Creme Fraiche; 40 grams Mango Chutney; 40 grams Baby Spinach; 1 sachet(s) Crispy Onions; 125 milliliter(s) Water for the Curry; 20 grams Butter

with Spinach, Basmati Rice and Crispy Onions

Get 50% off 1st box + free dessert for life!

This Tandoori King Prawn Masala Curry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

•Pescatarian

Allergens:

Crustaceans

•Celery

•Milk

•Cereals containing gluten

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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

225 grams

King Prawns

(Contains: Crustaceans)

2 unit(s)

Garlic Clove**

30 grams

Tomato Puree

1 sachet(s)

Tandoori Masala Mix

10 grams

Vegetable Stock Paste

(Contains: Celery)

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Mango Chutney

40 grams

Baby Spinach

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

125 milliliter(s)

Water for the Curry

20 grams

Butter

Nutritional information

Energy (kJ)2712 kJ

Energy (kcal)648 kcal

Fat25.9 g

of which saturates14.7 g

Carbohydrate84.1 g

of which sugars15.4 g

Dietary Fibre3.5 g

Protein23.7 g

Salt3.6 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Pan

•Garlic Press

Instructions

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.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Add the tomato puree, garlic and tandoori masala mix to the pan to the prawns.

c) Mix well and cook until fragrant, 1 min.

a) Next, stir in the veg stock paste and water for the curry (see pantry for amount).

b) Bring to the boil, reduce the heat slightly and simmer for 3-4 mins until the prawns are cooked through. IMPORTANT: Cook so the prawns are opaque in the middle.