Spicy King Prawn Madras Curry With Cardamom Rice
Fancy an Indian takeaway? Try this fiery fakeaway. You'll pan-fry onion with chilli, garam masala and creamy coconut before stirring through king prawns and green beans. Simmer til rich then serve over fragrant cardamom rice.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Crush your cardamom pods open by squashing them with the side of a knife and add them to a pot with a lid with your basmati rice, 300ml [390ml] [600ml] cold water and a pinch of salt
Bring to the boil over a high heat, then 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 cardamom rice
Boil a kettle
Peel and finely dice your brown onion[s]
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the diced onion with a very generous pinch of salt and cook for 6-7 min or until softened
Meanwhile, slice 1/3 of your red chilli[es] into rounds and finely chop the rest
Tip: Not a fan of spice? Remove the seeds!
Trim, then chop your green beans into bite-sized pieces
Chop your creamed coconut roughly (if required)
Dissolve the chopped creamed coconut, ginger & garlic paste and a generous pinch of salt in 250ml [375ml] [500ml] boiled water – this is your coconut stock
Once the onion has softened, add the chopped chilli (can't handle the heat? Go easy!) and cook for 1 min or until starting to soften
Once starting to soften, add your garam masala to the pan with your curry powder, chilli flakes (not a fan of spice? Just add a little!) and ground turmeric
Stir it all together and cook for 30 secs or until fragrant
Once fragrant, add your tomato paste and cook for 1-2 min
Add the coconut stock and cook for 1-2 min or until the sauce is slightly thickened
Once slightly thickened, add the chopped green beans and cook, covered, for 3-4 min or until the beans are almost tender
Once the beans are almost tender, drain your king prawns, then add them to the pan with a pinch of salt
Give everything a good mix up and cook for 4-5 min or until the prawns are cooked through – this is your spicy king prawn madras curry
Serve the spicy king prawn madras curry over the cardamom rice
Garnish with the reserved chilli rounds (can't handle the heat? Go easy!) and a grind of black pepper
Tip: Watch out for any cardamom pods!
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (crustacean, mollusc).
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.
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