Spiced Prawn & Aubergine Curry
with yoghurt, peanut, chilli and coriander garnish
Ingredients
180 grams
Prawns
(Contains Crustaceans)
1 unit(s)
Onion
1 unit(s)
Ginger
2 unit(s)
Garlic
150 grams
Rice
2 unit(s)
Aubergine
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
2 sachet(s)
North Indian Style Spice Mix
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Chilli
1 pack(s)
Passata
5 grams
Coriander
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Pour 300ml cold salted water (double for 4p) 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).
Trim the aubergine, then cut into roughly 2cm pieces.
Pop the aubergine onto a lined baking tray. Drizzle with oil, half the north Indian spice mix and 1/2 tsp salt (double for 4p), then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces.
Halve the chilli and discard the core and seeds. Finely chop.
Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
Peel and grate the garlic (or use a garlic press).
Place a large pan over medium-high heat with a drizzle of oil.
Add the onion to the pan and fry until softened stirring occasionally, 4-5 mins.
Then, add the ginger, garlic, remaining north Indian spice and half the chilli (add less if you dont like the heat) to the pan. Fry for another 30 secs.
Then pop in the prawns, passata, 2 tbsp water and 1/2 tsp sugar (double both for 4p) into the pan.
Cover and simmer for 5-7 mins.
Once the prawns is cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
While the curry simmers, Roughly chop the coriander (stalks and all).
Season the yoghurt to taste with salt and pepper.
After the aubergine is roasted, mix through the prawn curry. Season to taste with salt, pepper and sugar, if required.
Fluff up the rice and serve in plates. Serve the aubergine prawn curry on the rice. Then drizzle over the yoghurt and top with peanuts, chopped coriander, and remaining chilli (use less if you dont like the heat).
