The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tiger Prawn Curry with Festive Rice
Need a break from the traditional seasonal eats? Try this festive curry. Simmer sustainably-sourced tiger prawns with coconut, tamarind and pasanda spices. Serve with brown rice, stuffed with sprouts and sprinkled with pomegranate jewels. A true treat!
9 plants
Serving size
Ingredients
- 1 handful of fresh coriander (use half)
- 1 pomegranate (use a quarter)
- 2 tsp maple syrup (use half)
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 3 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 6 brussels sprouts
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 shallot (use half)
- 80g brown rice (use half) (brown rice (100%))
- 200ml coconut milk (use half) (Coconut, Water)
- 100g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 pepper (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 589
Protein: 27g
Carbs: 65g
Fat: 28g
Ingredients
- 200ml coconut milk (Coconut, Water)
- 2 tsp maple syrup
- 1 handful of fresh coriander
- 110g baby tomatoes
- 200g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 1 shallot
- 1 pepper
- 80g brown rice (brown rice (100%))
- 1 pomegranate (use half)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 6 brussels sprouts
- 3 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
Nutritional Information
Calories: 563
Protein: 25g
Carbs: 60g
Fat: 28g
Tiger Prawn Curry with Festive Rice
Need a break from the traditional seasonal eats? Try this festive curry. Simmer sustainably-sourced tiger prawns with coconut, tamarind and pasanda spices. Serve with brown rice, stuffed with sprouts and sprinkled with pomegranate jewels. A true treat!
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the shallot and tomatoes. Heat a medium non-stick frying pan with 1 tbsp oil on medium-high heat. Add the shallot and garlic & ginger paste, then cook for 3-5 mins, until softened.
- Add the pasanda spice to the pan, cook for 1 min, then add the tomatoes, maple syrup and tamarind paste. Cook for 3-5 mins, then add the coconut milk. Simmer for 10-15 minutes, until thickened. Add the prawns, cover with a lid and simmer for 6-8 mins, until the prawns are pink and cooked through.
- Meanwhile, finely dice the pepper. Thinly slice the brussels sprouts. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the pepper and brussels sprouts and cook for 6-7 mins, until softened. Add the cooked rice and stir to combine.
- Halve the pomegranate and remove half the seeds. Finely chop the coriander and stir it through the curry. Season with sea salt and black pepper to taste.
- Serve the prawn curry with the rice. Garnish with the pomegranate seeds.
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