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Mango & king prawn curry

Mango & king prawn curry

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

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HealthyLow in saturated fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,369kJ/ 565kcals

Fat

10g

Saturated Fat

4.8g

Carbohydrates

63g

Sugars

24g

Fibre

9.7g

Protein

28g

Salt

1.8g

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