with fragrant pilau rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Rice
150 grams
Cashew Nuts
20 grams
North Indian Style Spice Mix
2 sachet(s)
Passata
1 pack(s)
Ground Turmeric
1 sachet(s)
Coriander
5 grams
Onion
1 unit(s)
Prawns
160 grams
Creme Fraiche
110 grams
Chicken Stock
1 sachet(s)
Garlic
2 unit(s)
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
to taste
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with 300ml water (per 2P), turmeric and stock.
- Bring to the boil then add the rice.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins.
- Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic.
- Add the onion and garlic to the pan and fry until softened, 3-4 mins. Season with salt and pepper.
- Blend passata, cashews and creme fraiche together.
- Add North Indian spice to the pan. Cook until fragrant, 1 min.
- Pour in cashew mixture, ½ tsp sugar (per 2P) and a knob of butter.
- Cook for 5-7 mins.
TIP: No blender? No problem! Finely chop the cashews instead!
- Taste the curry and season with salt, pepper and sugar.
- Roughly chop the coriander (stalks and all).
- Fluff up the pilau rice with a fork and serve alongside the creamy prawn curry.
- Finish with a sprinkling of coriander.
2797
kJ
Energy (kJ)
669
kcal
Energy (kcal)
21.2
g
Fat
9.9
g
of which saturates
92.2
g
Carbohydrate
14.1
g
of which sugars
4.3
g
Dietary Fiber
22.6
g
Protein
0
mg
Cholesterol
2.39
g
Salt
