Recipe

Solo: Butter Prawn Masala with Green Rice

Every Week We Deliver Everything You Need To Cook Amazing Meals

Solo: Butter Prawn Masala with Green Rice

Creamy, mystically spiced and decadent masala prawns with sweet pea rice, lentil poppadoms, and quick pickle beetroot.




Ingredients to serve 1

  • 125g x Prawns - Shelled
  • 2.5g x Butter Chicken Masala
  • 40ml x Cream
  • 75ml x DD Curry Base
  • ¼ x Cauliflower - chopped or grated into rice
  • 50g x Peas
  • 5g x Coriander - chopped
  • 2 x Poppadoms
  • ¼ x Beetroot - grated
  • 40ml x DD Quick Pickle Liquor
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Before your begin mix your grated beetroot along with your DailyDish Quick Pickle Liquor and reserve to serve.

Washing Instruction

Wash your hands and cauliflower well. Rinse your coriander thoroughly and drian on paper towel.

Gino's Tip

Brush the one side of your poppadom lightly with oil. Arrange in a single layer on the microwave turntable. Cook on HIGH for about 1-2 minutes, turning them over until crisp.

Step 1 - Prawn Masala

Season your prawns well with salt and pepper. Heat a large casserole pan over high heat, add half your butter and cook the prawns for 2-3 minutes. When done, transfer to a serving dish and add the remaining butter and your DailyDish Curry Base to the pan. Reduce the heat to low and simmer for 3-4 minutes. Lastly, return your prawns to the sauce along with your cream and cook for a further 1-2 minutes until warmed through. Taste and season to your liking with salt, pepper and finish by adding your chopped coriander.

Step 2 - Pea Rice

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and once your pan is warm add your grated/chopped cauliflower and cook for 3-4 minutes while stirring readily. Now add your peas with a dash of water and continue cooking until your cauliflower and peas are tender. Season to taste with salt and pepper.

To Serve

Divide your pea rice amongst your servings, top with your prawn masala, poppadoms and beetroot pickle.