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 tortilla goodness hits your plate.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
Garlic Paste
1 packet
Basmati Rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1 packet
Greek-style yoghurt
(Contains Milk;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
peeled prawns
(Contains Crustacean;)
1 sachet
Mumbai spice blend
1 packet
tomato paste
1 packet
light cooking cream
(Contains Milk;)
1 packet
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
coriander
1 packet
Tamarind Chutney
(Contains Soy;)
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
• 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 to medium-high. • Finely chop cucumber. • In a small bowl, combine Greek-style yoghurt and cucumber. Season to taste.
• Place mini flour tortillas 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 peeled 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.
• Bring everything to the table. • Tear coriander over rice and curry. • Serve peanut rice with prawn masala curry, cheesy tortillas, cucumber yoghurt and tamarind chutney. Enjoy!