Keralan Prawn Curry

with Rice and Green Beans

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Instructions

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1 Prep

Peel and finely slice the shallots and garlic. Peel and grate the ginger. Finely chop the chilli. Trim the green beans.

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2 Boil rice

Rinse the rice well. Add the rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. 

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3 Fry mustard seeds

Heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the mustard seeds and allow them to pop for 1-2 min (see pro tip!).

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4 Fry shallots

Reduce the heat to medium and add the shallots, garlic, ginger, curry leaves, turmeric, coriander powder and chilli (spicy!). Fry for 2 min further. 

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5 Simmer

Reduce the heat to low. Add the coconut milk and stock cube and simmer for 10 min. Meanwhile, pat the prawns dry on kitchen paper. After 10 min, add the prawns and tamarind and simmer for 2-3 min further. 

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6 Add

Once the rice is almost cooked, add the beans to the pot, cover with a lid and cook for 4 min further until tender. Serve the curry over the rice with the beans to the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Make sure the mustard seeds pop, otherwise they will taste bitter!

Busy weeknights call for wholesome curries like this which take less than 30 minutes to prepare.

Cooking Time: 30 min

Cals 694 · Prot 36 · Carbs 82 · Fat 26

Gluten-Free

Dairy-Free

Ingredients

Number of people

Curry

Prawns 350 Grams
Shallots 1 Piece
Garlic cloves 4 Pieces
Ginger 30 Grams
Small green chilli 1 Piece
Vegetable oil 2 Tbsp
Mustard seeds 2 Grams
Curry leaves 6 Grams
Turmeric powder 2 Grams
Coriander powder 2 Grams
Coconut milk 200 ML
Vegetable stock cube 1 Piece
Tamarind Paste 15 Grams

Sides

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 250 ML
Green beans 250 Grams

Busy weeknights call for wholesome curries like this which take less than 30 minutes to prepare.

Cooking Time: 30 min

Cals 694 · Prot 36 · Carbs 82 · Fat 26

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep

Peel and finely slice the shallots and garlic. Peel and grate the ginger. Finely chop the chilli. Trim the green beans.

photo

2 Boil rice

Rinse the rice well. Add the rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. 

photo

3 Fry mustard seeds

Heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the mustard seeds and allow them to pop for 1-2 min (see pro tip!).

photo

4 Fry shallots

Reduce the heat to medium and add the shallots, garlic, ginger, curry leaves, turmeric, coriander powder and chilli (spicy!). Fry for 2 min further. 

photo

5 Simmer

Reduce the heat to low. Add the coconut milk and stock cube and simmer for 10 min. Meanwhile, pat the prawns dry on kitchen paper. After 10 min, add the prawns and tamarind and simmer for 2-3 min further. 

photo

6 Add

Once the rice is almost cooked, add the beans to the pot, cover with a lid and cook for 4 min further until tender. Serve the curry over the rice with the beans to the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Make sure the mustard seeds pop, otherwise they will taste bitter!

Ingredients

Number of people

Curry

Prawns 350 Grams
Shallots 1 Piece
Garlic cloves 4 Pieces
Ginger 30 Grams
Small green chilli 1 Piece
Vegetable oil 2 Tbsp
Mustard seeds 2 Grams
Curry leaves 6 Grams
Turmeric powder 2 Grams
Coriander powder 2 Grams
Coconut milk 200 ML
Vegetable stock cube 1 Piece
Tamarind Paste 15 Grams

Sides

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 250 ML
Green beans 250 Grams
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