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Indian Recipes
Tandoori King Prawn Masala Curry

Tandoori King Prawn Masala Curry

with peas rice

Get 50% off your first box

https://www.hellofresh.co.uk/recipes/tandoori-king-prawn-masala-curry-664ef9157d59947cc3a75bfd

Tags:
Eat Me First
•Family Friendly
•Quick
Allergens:
Crustaceans
•Milk
•Wheat

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

150 grams

Prawns

(Contains: Crustaceans)

2 unit(s)

Garlic

1 tin(s)

Tomato Paste

1 sachet(s)

Tandoori Masala Mix

1 sachet(s)

Vegetable Stock

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Mango Chutney

60 grams

Baby Spinach

1 sachet(s)

Crispy Onions

(Contains: Wheat)

120 grams

Peas

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

2 tbsp

Butter

Nutrition Values

Energy (kJ)2969 kJ
Energy (kcal)710 kcal
Fat25.7 g
of which saturates14.8 g
Carbohydrate95.6 g
of which sugars22.4 g
Dietary Fiber2.9 g
Protein24.1 g
Cholesterol78 mg
Salt3.66 g
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

•Grater
•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, 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).

Add the peas to the tice and mix well. Season to taste with salt and pepper. 

2

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

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

3

While the prawns cook, peel and grate the garlic (or use a garlic press).

Add the tomato puree, garlic and tandoori masala mix to the pan to the prawns. Mix well and cook until fragrant, 1 min.

4

Next, stir in the veg stock paste and 125ml water (per 2P).

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.

5

Once the prawns are cooked, stir in the creme fraiche, mango chutney and 2 tbsp butter (per 2P) until the butter is melted. 

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

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

Taste and season with salt and pepper if needed.

6

Share the rice out between your serving bowls.

Spoon over the tandoori prawn masala curry.

Sprinkle over the crispy onions to finish. 

Meal right image

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