Prawn Masala Curry & Cheesy Flatbreads
with Peanut Rice, Tamarind Chutney & Cucumber Yoghurt
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
