Caribbean Prawn Curry & Garlic Rice
with Pineapple-Avocado Salsa & Fresh Chilli
Bring the tropics to your table with this Caribbean curry! With tender, flaky prawn and bold spices, it’s a flavour feast that’s sure to satisfy. Serve it over fragrant garlic rice and top with a zesty pineapple salsa and fresh chilli for a sweet and spicy kick. It’s a vacation in every bite!
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
2 clove
garlic
1 packet
basmati rice
1
avocado
1
radish
½
Onion
1 tin
Pineapple Slices
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
coconut milk
½
fresh chilli (optional)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water 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, slice avocado in half, scoop out flesh and roughly chop. Finely chop radish and onion (see ingredients). Thinly slice fresh chilli (if using). Drain pineapple slices (see ingredients). • In a medium bowl, combine half the mild Caribbean jerk seasoning and a drizzle of olive oil. Add prawns and toss to combine. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Remove from pan and roughly chop. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a paper towel-lined plate.
• Wipe out and return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion, until tender, 3-4 minutes. • Add remaining mild Caribbean jerk seasoning and cook, until fragrant, 1 minute. • Add coconut milk and a splash of water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, flake the hoki into the sauce and season to taste.
• Meanwhile, in a medium bowl, combine avocado, radish, pineapple, a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide garlic rice between bowls. • Top with Caribbean prawn curry and pineapple salsa. • Garnish with fresh chilli. Enjoy!