Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely and chop the brown onion.
2 Make sauce
Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Once softened, add the gingergarlicpaste, smokedpaprika, curry powder, garam masala and a pinch of chipotle powder(spicy!). Fry for 2 min. Add the tomatopaste, stockcube and measured water and simmer for 5 min.
3 Boil rice
Meanwhile, rinse the rice until the water runs clear. Add the rice and measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low. Cook with the lid on for 10-12 min or until all the water is absorbed. Once cooked, remove the pan from the heat. Keep covered until serving. Fluff with a fork before serving.
4 Prep cucumber salad
Meanwhile, chop the cucumber into small chunks. Finely chop the coriander. Slice the lime into wedges. Mix the cucumber and coriander together in a bowl with a pinch of salt. Add a squeeze of lime juice.
5 Finish sauce
Increase the heat to medium-high. Add the prawns, cream and honey to the tikka sauce. Simmer for a final 4 min or until prawns are cooked through.
Serve the curry over the basmati rice with the cucumbersalad to the side. Serve any remaining lime wedges as a garnish.