Mango & king prawn curry

Name: Mango & king prawn curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 g basmati rice; 1 tbsp vegetable oil; 300 g pack The Spice Tailor Coastal Mango Curry; 3 shallots, finely sliced; 150 g courgette, thinly sliced; 165 g pack Extra Large Raw King Prawns; ½ mango, peeled and cut into small dice; 25 g pack coriander, leaves only, roughly chopped; 1 pack Sharwood’s 60% Less Salt Plain Poppadoms, to serve

A deliciously fresh-tasting dish that takes its inspiration from the classic coastal curries of India’s south-west.

0 out of 5 stars(0) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day6 plant varieties

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100g basmati rice
1 tbsp vegetable oil
300g pack The Spice Tailor Coastal Mango Curry
3 shallots, finely sliced
150g courgette, thinly sliced
165g pack Extra Large Raw King Prawns
½ mango, peeled and cut into small dice
¼ x 25g pack coriander, leaves only, roughly chopped
1 pack Sharwood’s 60% Less Salt Plain Poppadoms, to serve

Put the rice into a bowl of cold water and soak until step 2. Bring a saucepan of lightly salted water to the boil. Meanwhile, heat the oil in a frying pan and add the dry spices from the curry pack. Fry, stirring for 20 seconds. Add the shallots and courgette to the pan and fry gently for 2-3 minutes, until the vegetables have softened.
Drain the rice, tip into the saucepan of boiling water, ensuring it covers the rice, then return to the boil and cook for 6-8 minutes, or until just tender. Add the curry base sauce to the frying pan and fry gently for 2 minutes.
Stir the main sauce into the frying pan and bring to a gentle simmer. Stir in the prawns and 3 tbsp water and cook for 5 minutes more, stirring once or twice until the prawns are pink, opaque and have cooked through.
Thoroughly drain the rice and transfer to plates. Spoon the curry on top. Scatter with the mango and coriander and serve with the poppadoms alongside.

Typical values per serving when made using specific products in recipe