Prawn Masala Curry & Cheesy Flatbreads
with Peanut Rice, Tamarind Chutney & Cucumber Yoghurt- Milk
- Gluten
- Wheat
- Crustaceans
- Peanuts
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
All hail this prawn masala! Bursting with spicy and fragrant flavours, this prawn masala is best consumed when scooped up and dunked. To accomodate for this, we've whipped up a Hellofresh take on the traditional 'roti', which you'll be thanking us later for once the cheesy flatbread goodness hits your plate.
Ingredients
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
cucumber
4
flatbread
(Contains: Gluten, Wheat; May be present: Soy, Milk.)
1 packet
prawns
(Contains: Crustaceans;)
1 packet
tomato paste
1 packet
light cooking cream
(Contains: Milk;)
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 bag
coriander
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Cheddar cheese
(Contains: Milk;)
1 sachet
mild North Indian spice blend
(Contains: Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, preheat grill. • Finely chop cucumber. • In a small bowl, combine Greek-style yoghurt and cucumber. Season to taste.
• Place flatbreads on a lined oven tray. Drizzle with olive oil. • Sprinkle over Cheddar cheese and grill, until cheese is melted and golden, 8-10 minutes.
• Meanwhile, in a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add prawns, then toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend, tomato paste and remaining garlic paste until fragrant, 1 minute. • Stir in light cooking cream and the water (for the curry) and cook until slightly thickened, 1-2 minutes. • Add prawns and baby spinach leaves, tossing, until wilted and combined. Season to taste. • Meanwhile, to the saucepan with rice, stir through crushed peanuts until combined.
• Tear coriander over rice and curry. • Bring everything to the table. Serve peanut rice with prawn masala curry, cheesy flatbreads and cucumber yoghurt. • Top with a dollop of tamarind chutney to serve. Enjoy!
