Prawn Masala Curry & Cheesy Tortillas
with Peanut Rice, Tamarind Chutney & Cucumber Yoghurt
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.
Ingredients
1 packet
Garlic Paste
1 packet
Basmati Rice
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;)
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
• 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!