For 2 (For 4)
Onion: 1 (2)
Green Chilli: 1 (2)
Coriander Bunch: 1 (1)
Basmati Rice: 1 pack (2 packs)
Turmeric: 1 pod (2 pods)
Cumin Seeds: 1 pod (2 pods)
Crackle and Sizzle Spice Blend: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pod (2 pods)
Sautéed Tomato Paste: 2 sachets (4 sachets)
Prawns: 1 pack (2 packs)
Per serving: Energy (kcal) 562 Fat 9g of which saturates 1g Carbohydrates 75g of which sugars 5g Protein 35g Salt 1.13g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Aged just 29, Alfred Prasad became head chef of Tamarind in London, achieving a Michelin star that he maintained for 13 years. His light, seasonal cooking is inspired by childhood memories of exploring India with his parents, tasting the varied delights of India’s regional cuisines. His food philosophy of ‘health, heritage and happiness’ merges creativity and scientific precision, enhancing the essential flavours of fresh ingredients with characteristic subtlety. Inspired by his mother’s Anglo-Indian heritage, this simple dish is nevertheless a technical showcase, with its heat-tempered spices and tenderly simmered prawns.
Preparation time:For 2 - 15 minsFor 4 - 20 mins
Cooking time:For 2 - 20 minsFor 4 - 30 mins
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