Easy Bengali-Style Prawn Curry
with Rapid Rice & Slivered Almonds
Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty!
This recipe is under 650kcal per serving.
We’ve replaced the crushed roasted cashews in this recipe with slivered almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1
leek
2 clove
garlic
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Mumbai Spice Blend
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
tomato paste
½ packet
Bengal Curry Paste
1 packet
coconut milk
1 packet
baby leaves
1 packet
Slivered Almonds
(Contains Almond; )
Not included in your delivery
olive oil
¼ cup
water
2 tsp
brown sugar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook jasmine rice and a pinch of salt, uncovered, over high heat until tender, 12-14 minutes. • Drain rice, rinse and set aside.
• Meanwhile, thinly slice carrot into half-moons. Finely chop garlic. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add peeled prawns and 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 plate.
• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. Add ginger paste, garlic, tomato paste (see ingredients) and Bengal curry paste (see ingredients) and cook until fragrant, 2 minutes. • Return prawns to the pan. Add coconut milk, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until sauce has slightly thickened, 2-3 minutes. Add baby leaves and stir until wilted, 1-2 minutes.
• Divide rapid rice between bowls. Top with Indian prawn and veggie curry. • Garnish with slivered almonds to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by sprinkling over the almonds!