Mild Indian Butter Prawn & Nutty Rice
with Spinach & Garlic Tortillas
- Milk
- Crustaceans
- Peanuts
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Thanks to our mild North Indian spice blend and curry paste, you can whip up this crowd-pleasing butter prawn in less time than it would take to order and wait for takeaway. Complete the dish with baked tortillas for scooping and peanut rice for crunch.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk)
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Mild Curry Paste
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water (for the rice)
40 g
butter
(Contains: Milk)
1 tsp
brown sugar
¼ cup
water (for the curry)
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice) and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes (the rice will finish cooking in its own steam!). • When the rice has finished cooking, stir crushed peanuts and half the butter through rice. • Meanwhile, finely chop garlic. • In a medium bowl, combine mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add peeled prawns and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • SPICY! This is a mild paste, but use less if you’re sensitive to heat! Reduce heat to medium-high, then add tomato paste, mild curry paste and half the garlic. Cook until fragrant, 1 minute. • Add light cooking cream, the brown sugar and water (for the curry). Cook, stirring, until thickened, 2-3 minutes. • Add baby spinach leaves and cook, stirring until wilted, 1 minute.
• While the prawns are cooking, preheat oven grill to high. • In a small microwave-safe bowl, combine the remaining butter and remaining garlic. • Microwave in 10 second bursts, until fragrant and melted. • Spread garlic butter over one side of the mini flourtortillas. • Place tortillas directly on a wire oven rack. Grill until golden, 3-5 minutes
• Divide mild Indian butter prawns and peanut rice between bowls. • Serve with garlic tortillas. Enjoy!
