Sautéed Prawn Bengali Curry
with Seasoned Rice
Dive in the deep end of flavour with a prawn curry that will leave you feeling refreshed and satisfied. The rich Bengali aromas fill up the bowl and a fluffy butter rice finishes it off. Your taste buds will be leaping with joy.
The quantities provided above are averages only.
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.
Ingredients
1
Baby Broccoli
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Ginger Paste
1 packet
Bengal Curry Paste
1
Cauliflower
1 packet
Coriander
1
Lime
2
Garlic
1
Brown Onion
1
Long Chilli
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
190 g
Peeled Prawns
(Contains: Crustaceans;)
Not included in your delivery
1 drizzle
olive oil
15 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
¾ cup
water (for the curry)
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced.
• In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the water (for the rice) and chicken stock powder and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the saucepan from the 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!
• While the rice is cooking, chop the cauliflower into small florets.
• Place the cauliflower on an oven tray lined with baking paper. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
• While the cauliflower is roasting, finely chop brown onion. Finely chop garlic (or use a garlic press). Cut baby broccoli into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add onion and cook until softened, 3-4 minutes. Add the garlic, ginger paste and Bengal curry paste and cook until fragrant, 1-2 minutes. Add the coconut cream (see ingredients list) and water (for the curry) and bring to the boil. Reduce the heat to medium and cook, until slightly softened, 2-3 mins.
• Add baby broccoli and tail-on prawns to the sauce and simmer, stirring occasionally, until cooked, 4-6 minutes.
• While the prawns are cooking, slice the lime into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using). TIP: The prawns are cooked when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick. Stir through the roasted cauliflower and a good squeeze of lime juice.
• Divide the seasoned rice between bowls and stir through the prawn Bengali curry and cauliflower. Garnish with coriander, red chilli and roasted almonds. Serve with any remaining lime wedges. Enjoy!
