Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3560 / 853
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and very finely chop the onion. Grate the red apple and zucchini. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Split the cardamom pods open with the back of a knife.
2 Boil rice
Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min or until all the water has absorbed and the rice is cooked. Remove from the heat and keep covered until serving. Fluff with a fork before serving.
3 Sweat onions
Meanwhile, heat a large non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the chopped onion with a pinch of salt and fry for 8 min without letting it burn.
4 Make sauce
Add the apple, zucchini, ginger, butter, garlic paste, cardamom pods, turmeric powder and curry powder to the pan and cook for 2 min until fragrant. Add the water, coconutcream and stockcube and simmer, uncovered for 5-10 min until thickened.
5 Add prawns
Once thickened, add the honey and prawns. Simmer for a final 4 min.
Meanwhile, cut the limes into wedges. Serve the prawn korma over the basmati rice and garnish with a lime wedge.