Mild Indian Butter Prawn & Rice

Name: Mild Indian Butter Prawn & Rice with Mango Chutney & Garlic Tortillas
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Basmati Rice; 1 sachet Mild North Indian Spice Blend; 190 g Peeled Prawns; 2 Garlic; 1 packet Light Cooking Cream; 1 packet Mild Curry Paste; 6 Mini Flour Tortillas; 1 packet Tomato Paste; 1 Mango Chutney; 1 drizzle olive oil; 1.5 cup water (for the rice); 40 g butter; 1 tsp brown sugar; ¼ cup water (for the curry)

with Mango Chutney & Garlic Tortillas

Recipe Development TeamUpdated on August 28, 2026

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Calories

:

941 kcal

Protein

:

27.5g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Crustaceans
Wheat
Gluten
Soy
May contain traces of allergens
Gluten
Soy
Wheat
Milk

Thanks to our mild North Indian spice blend and curry paste, you can whip up this crowd-pleasing butter prawns in less time than it would take to order and wait for takeaway. Complete the dish with baked tortillas for scooping and fluffy rice.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

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)

2

Garlic

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Mild Curry Paste

6

Mini Flour Tortillas

(Contains: Wheat, Gluten, Soy May be present: Milk)

1 packet

Tomato Paste

1

Mango Chutney

(May be present: Milk)

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)

Nutritional Values

Energy (kJ)3940 kJ

Calories941 kcal

Fat40.5 g

of which saturates22.4 g

Carbohydrate115 g

of which sugars13.3 g

Dietary Fibre9.1 g

Protein27.5 g

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• 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 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.

2

• 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.
• 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.

3

• 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 mini flour tortillas.
• Place tortillas directly on a wire oven rack. Grill until golden, 3-5 minutes.