Spicy Tamarind Prawn and Coriander Stew
with Basmati Rice and Cucumber Mint Yogurt
Inspired by Southern Persian flavours with Indian influence, this spicy-tangy stew is deliciously fragrant and simple to make.
Cals 583 · Prot 38 · Carbs 103 · Fat 6
Calorie Smart
35 min
Inspired by Southern Persian flavours with Indian influence, this spicy-tangy stew is deliciously fragrant and simple to make.
Cals 583 · Prot 38 · Carbs 103 · Fat 6
Calorie Smart
Ingredients
Prawns
Prawns
7*
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Fresh coriander
15 Grams
Small red chilli
1 Piece
Carrot
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Turmeric powder
2 Grams
Coriander cumin powder
4 Grams
Fenugreek leaves
2 Grams
Tamarind paste
15 Grams
Tomato passata
200 Grams
Brown sugar
5 Grams
Vegetable stock cube
15*
1 Piece
Water
200 ML
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
200 ML
Mint Yogurt
Fresh mint
10 Grams
Cucumber
1 Piece
Natural yogurt
4*
170 Grams
Salt
0.5 Tsp
Allergens
*7 Crustaceans, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2442 / 583 |
| Fats (g) | 6.3 |
| of which saturated (g) | 2.2 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 20 |
| Fibers (g) | 7.9 |
| Proteins (g) | 38.3 |
| Salt (g) | 2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot 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.
- Once cooked, remove the pot from the heat, and keep covered until serving.
2 Prep
- Meanwhile, peel and finely chop the onions.
- Peel and finely mince the garlic.
- Finely chop the coriander (stems included).
- Thinly slice the red chilli.
- Peel and chop the carrots into thin rounds or half moons.
Tip! Sensitive to spice? Deseed the red chilli and use only a small amount.
3 Start stew
- Heat a pot over a medium-high heat with a drizzle of olive oil.
- Add the onion with a pinch of salt and fry for 5 min until softened.
- Add the carrot, garlic, red chilli (spicy!) and the coriander and fry for 1-2 min further until fragrant.
- Add the turmeric, coriander cumin powder, and fenugreek and fry for 1-2 min further.
4 Finish stew
- Meanwhile, rinse and pat dry the prawns.
- To the pot, add the tamarind paste, tomato passata, and brown sugar and mix to combine.
- Add the 0.5 vegetable stock cube, and the measured water.
- Bring to a simmer, cover, and cook for 15-20 min on medium heat until the carrots have softened, and the sauce has thickened.
- Add the prawns, and simmer for 4-5 min until cooked through. Turn off the heat, and set aside.
Tip! Adjust the thickness of the stew to your liking by adding more or less water towards the end of cooking.
5 Make cucumber yogurt
- Meanwhile, pick and finely chop the mint.
- Chop the cucumber into small bite-sized pieces.
- In a bowl, combine the cucumber, mint, yogurt, and a pinch of salt. Stir and set aside.
6 Serve
- Serve the Spicy Tamarind Prawn and Coriander Stew with Basmati Rice and a side of the Cucumber Mint Yogurt.
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