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Masala Spiced Prawn Curry

Masala Spiced Prawn Curry

Masala Spiced Prawn Curry

with rice

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A recipe conveniently customised just to your liking.

Tags:

Spicy

•Calorie Smart

•Quick

•Family Friendly

•Eat Me First

Allergens:

Crustaceans

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

160 grams

Prawns

(Contains: Crustaceans)

150 grams

Rice

1 pack(s)

Coconut Milk

1 sachet(s)

Rogan Josh Curry Paste

1 unit(s)

Onion

120 grams

Baby Spinach

1 sachet(s)

Honey

2 sachet(s)

Tandoori Masala Mix

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2503 kJ

Energy (kcal)598 kcal

Fat20.4 g

of which saturates15.1 g

Carbohydrate81.6 g

of which sugars10 g

Dietary Fiber6 g

Protein21.3 g

Salt2 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pan with Lid

•Pot with Lid

Cooking steps

Cook the Rice

1

Rinse the rice to remove excess starch.
Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover, and cook for 10 mins.
Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Soften the Veg

2

Halve, peel and chop the onion into small pieces. Shake the coconut milk to dissolve any lumps.
Place a large pan over medium-high heat with a drizzle of oil.
Fry the onion and tandoori masala mix until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.
Add the coconut milk, rogan josh paste, 50ml water (per 2P) and spinach to the pan.
Cover and simmer, allowing the spinach to wilt, 2-3 mins.

Simmer the Prawns

3

Add the prawns to the curry, cover and simmer until cooked, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Once cooked, stir the honey carefully through the curry.
Add a spash of water to loosen if required. Season to taste with salt and pepper.

Finish and Serve

4

Fluff up the rice with a fork and divide between plates.
Spoon generous helpings of prawn curry over the top.

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