Shrimp Butter Curry
with Basmati and Garlic Naan
Buttery tikka-flavoured shrimp with garlic naan and rice is comfort food with an Indian twist! The best part? The whole meal is ready in as long as it takes to cook the rice.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
10 g
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
½ cup
Tikka Sauce
(Contains Milk May contain Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
1 unit(s)
Yellow Onion
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
2 unit(s)
Tomato
56 mL
Cream
(Contains Milk)
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
7 g
Cilantro
Not included in your delivery
½ tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then chop half the onion (use a whole onion).
- Heat a medium pot over medium heat.
- Using a strainer, rinse rice until water runs clear.
- When hot, add 1/2 tbsp (1 tbsp) butter, then half the chopped onion and rice. Cook for 2-3 min, stirring often, until onion is softened.
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
- Reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Roughly chop cilantro.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add remaining chopped onions, half the garlic puree and tomatoes. Cook for 4-5 min, stirring occasionally, until tender and golden.
- Add Indian Spice Blend, then season with salt and pepper. Cook for 30 seconds, stirring often, until fragrant.
- Add Tikka Sauce and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until slightly thickened.
- Add shrimp and cream. Cook for 3-4 min, stirring occasionally, until shrimp just turn pink and sauce thickens slightly.**
- Season with salt and pepper, to taste.
- Meanwhile, add 1/2 tbsp (1 tbsp) butter to a small microwavable bowl. Cook in the microwave, until melted, 1 min.
- Stir in remaining garlic puree.
- Arrange naan on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per baking sheet.)
- Brush garlic butter over naan.
- Broil flatbreads in the middle of the oven until golden-brown, 2-3 min. (NOTE: For 4 ppl, broil flatbreads in the middle of the oven, one sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice between bowls, then top with the butter shrimp.
- Sprinkle remaining cilantro over top.
- Serve garlic toasted naan alongside.