Tandoori Prawn Masala Curry
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Tandoori Prawn Masala Curry

with Spinach, Basmati Rice and Crispy Onions

Tags:
Family Friendly
•Calorie Smart
Allergens:
Crustaceans
•Milk
•Cereals containing gluten

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 Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

150 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

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

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Nutritional information

Energy (kJ)2654 kJ
Energy (kcal)634 kcal
Fat25.7 g
of which saturates14.6 g
Carbohydrate84.1 g
of which sugars15.4 g
Protein20.8 g
Salt3.05 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Large Saucepan
•Large Frying Pan
•Garlic Press

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 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.

2

a) Drain the prawns.

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

c) Once the oil is hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

3

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

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

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

4

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

b) Stir and bring to the boil, reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle

5

a) Once the prawns are cooked, stir in the creme fraiche, mango chutney and butter (see pantry for amount) until the butter is melted. 

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed.

d) Remove from the heat. Add a splash more water if you feel it needs it. 

6

a) Share the rice out between your serving bowls.

b) Spoon over the tandoori prawn masala curry.

c) Sprinkle over the crispy onions to finish. 

Enjoy!