Paneer Korma Curry with Prawns
with rice and fresh chilliCalories
:
965 kcalProtein
:
46.1g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Spicy
Eat Me First
Allergens:
- Milk
- Crustaceans
- Mustard
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
120 grams
Baby Spinach
150 grams
Rice
150 grams
Mushrooms
1 pack(s)
Coconut Milk
1 unit(s)
Chilli
1 unit(s)
Onion
200 grams
Paneer
(Contains: Milk)
15 grams
Pomegranate Molasses
2 sachet(s)
North Indian Style Spice Mix
160 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 sachet(s)
Mango Chutney
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4036 kJ
Energy (kcal)965 kcal
Fat42.8 g
of which saturates29.7 g
Carbohydrate99.6 g
of which sugars25.1 g
Dietary Fiber4.9 g
Protein46.1 g
Salt3.8 g
Potassium538.5 mg
Calcium89.1 mg
Iron1.5 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 your delivered box.
Utensils
•Pot with Lid
Cooking Steps
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 and cover with the lid. Cook for 10 mins then remove from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the mushrooms.
- Thinly slice the chilli at an angle widthways.
- Chop the paneer into 2cm cubes.
3
- Place a large pot over high heat with a drizzle of oil.
- Fry the paneer, onion and mushrooms until browned, stirring occasionally, 5-8 mins. Season with salt and pepper.
- Lower the heat to medium-high then add the North Indian spice mix. Fry until fragrant, 1-2 mins.
- Stir in the prawns, spinach, korma paste, mango chutney and coconut milk. Cover and simmer for 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.
- Loosen with a splash of water if needed. Season with salt and pepper.
4
- Fluff up the rice with a fork and divide it between bowls.
- Top with the fragrant paneer and prawn korma coconut curry.
- Drizzle over the pomegranate molasses.
- Finish with a sprinkling of sliced chilli (use less if you don't like spice).
