To recreate this classic curry's rich sauce, you'll sizzle onions, tomato and succulent king prawns in aromatic spices. For a fabulous Indian meal, serve with cumin (‘jeera’) rice and fresh coriander.
Prep Time
30 min
Cuisine
Indian
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171g raw peeled king prawns<span class="strong">†</span>
1 tomato paste sachet (32g)
Typical Values
per 100g
per serving
Energy
466 kJ 111 kcal
1603 kJ 382 kcal
Fat of which saturates
1.1 g 0.4 g
3.7 g 1.4 g
Carbohydrate of which sugars
18.3 g 2.4 g
63.1 g 8.2 g
Fibre
1.5 g
5.3 g
Protein
6.1 g
20.9 g
Salt
1.18 g
4.07 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
king prawn (crustacean) 93%, added water, salt. may contain molluscs
1 tomato paste sachet (32g)
Tomatoes
Allergens
Allergens highlighted by † (celery, crustacean)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil half a kettle
Peel and finely slice the red onion[s]
Cut the green pepper[s] in half (scrape the seeds and pith out with a teaspoon) and cut into thin strips
2
Chop the tomato[es] into wedges
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
3
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the sliced red onion with a generous pinch of salt and cook for 4-5 min or until starting to soften
4
Heat a pot with a lid with a large knob of butter and a drizzle of vegetable oil over a medium heat
Once melted, add the cumin seeds and cook for 1 min or until starting to sizzle
Once sizzling, add the basmati rice, stirring to coat the grains in the butter and oil
5
Once the grains are coated, add 300ml [600ml]cold water to the pot and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your jeera rice
6
Once the red onion has softened, add the sliced green pepper and the tomato wedges and cook for 3-4 min further or until starting to soften
Meanwhile, dissolve 1/2 [1]Knorr vegetable stock cube in 200ml [300ml]boiled water and stir in the tomato paste and a pinch of sugar – this is your tomatostock
7
Add the chopped garlic, ginger, curry powder and chilli flakes (can't handle the heat? Go easy!) to the pan and give everything a good mix up
Tip: Add a little more vegetable oil if the pan is looking a little dry
Add the tomato stock and the king prawns and cook for 4-5 min further or until the sauce has thickened and the prawns are cooked through – this is your king prawn jalfrezi
8
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