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Prep Time
30 min
Cuisine
Indian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
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
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
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
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 tomato stock
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
While the prawns are cooking, chop the coriander roughly, including the stalks
Serve the king prawn jalfrezi over the jeera rice and garnish with the chopped coriander
Tip: For fancy presentation, press the rice into small bowls and turn out
Enjoy!