Tandoori Prawn Masala
with spinach and rice
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Protein Rich
•Calorie Smart
•Quick
•Eat Me First
Allergens:
Milk
•Crustaceans
•Barley
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
65 grams
Creme Fraiche
(Contains: Milk)
60 grams
Baby Spinach
2 sachet(s)
Tandoori Masala Mix
150 grams
Rice
160 grams
Prawns
(Contains: Crustaceans)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
2 unit(s)
Garlic
1 tin(s)
Tomato Paste
1 sachet(s)
Mango Chutney
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2220 kJ
Energy (kcal)531 kcal
Fat11 g
of which saturates6.1 g
Carbohydrate86.8 g
of which sugars18 g
Dietary Fiber3.5 g
Protein21.5 g
Salt3.5 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
•Sieve
•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).
2
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins.
- Once 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.
3
- Peel and grate the garlic (or use a garlic press).
- Once the prawns have browned, add the tomato paste, garlic and tandoori masala mix to the pan.
- Mix well and cook until fragrant, 1 min.
4
- Next, stir in the stock and 100ml water (per 2P).
- Bring to the boil, then lower the heat so the sauce comes to a simmer.
- Simmer for 3-4 mins.
5
- Once the prawns are cooked, stir in the creme fraiche, mango chutney and a knob of butter.
- 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 the sauce is too thick.
- Taste and season with salt and pepper if needed.
6
- Fluff up the rice with a fork and divide between plates.
- Spoon over the tandoori prawn masala.
- Sprinkle over the crispy onions to finish.
