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.
Serving size
Ingredients
Ingredients
- 1 shallot
-
180g black tiger prawns (Crustaceans)(Tiger prawns (99%), salt)
- 1 mango (use half)
- 1 unwaxed lemon
-
190g classic tandoori marinade (gymkhana) (use half) (Milk, Mustard, Nuts, Peanuts)(Natural Yoghurt (Milk), Water, White Vinegar, Garlic, Ginger, Mustard Oil, Kashmiri Chilli, Rapeseed Oil, Deggi Mirch Powder, Salt, Garam Masala [Spices], Sugar, Dried Fenugreek Leaves, Cornflour)
- 110g baby tomatoes
-
2 tsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
-
200ml coconut milk(Coconut, Water)
-
80g brown rice(brown rice (100%))
- 40g baby spinach
- 1 handful of fresh coriander
Allergens
Contains:
Crustaceans, Milk, Mustard
May Contain:
Nuts, Peanuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 174Kcal | 882Kcal |
| 728kJ | 3691kJ | |
| Fat | 5.9g | 30g |
| of which saturates | 3.5g | 18g |
| Carbohydrates | 10g | 52g |
| of which sugars | 2.7g | 14g |
| Protein | 4.8g | 25g |
| Salt | 0.32g | 1.6g |
| Fibre | 1.6g | 8.0g |
Ingredients
Ingredients
- 1 handful of fresh coriander (use half)
- 1 shallot (use half)
-
190g classic tandoori marinade (gymkhana) (use a quarter) (Milk, Mustard, Nuts, Peanuts)(Natural Yoghurt (Milk), Water, White Vinegar, Garlic, Ginger, Mustard Oil, Kashmiri Chilli, Rapeseed Oil, Deggi Mirch Powder, Salt, Garam Masala [Spices], Sugar, Dried Fenugreek Leaves, Cornflour)
- 40g baby spinach (use half)
- 1 unwaxed lemon (use half)
-
2 tsp curry powder (use half)(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 110g baby tomatoes (use half)
-
80g brown rice (use half)(brown rice (100%))
-
90g black tiger prawns (Crustaceans)(Tiger prawns (99%), salt)
- 1 mango (use a quarter)
-
200ml coconut milk (use half)(Coconut, Water)
Allergens
Contains:
Crustaceans, Milk, Mustard
May Contain:
Nuts, Peanuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 181Kcal | 926Kcal |
| 757kJ | 3876kJ | |
| Fat | 6.8g | 35g |
| of which saturates | 3.6g | 18g |
| Carbohydrates | 10g | 52g |
| of which sugars | 2.7g | 14g |
| Protein | 4.8g | 25g |
| Salt | 0.31g | 1.6g |
| Fibre | 1.6g | 8.0g |
7 plants
Tiger Prawn Tandoori Masala with Mango Salsa & Curried Rice
It’s time to bring the heat with Mindful Chef x Gymkhana Fine Foods. Inspired by the flavors of Gymkhana’s two-star Michelin dishes, you’ll cook responsibly-sourced tiger prawns in their rich and aromatic Goan Curry Sauce. Pair this with vibrant mango salsa bursting with sweetness and zing, along with fluffy brown rice infused with zesty lemon and fresh coriander.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 medium bowls, a grater, a large frying pan & a sieve
Get the rice on
- Add the rice to the saucepan and half the curry powder to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
- In a medium bowl, add the prawns and half the jar of tandoori marinade (or less if you prefer things milder). Toss to coat and set aside
Mango salsa time
- Meanwhile, peel and dice the mango into 2cm cubes. Finely dice the shallot
- Zest and quarter the lemon. Roughly chop the coriander
- In the other medium bowl, combine the mango, shallot, half the coriander and the juice from half the lemon. Season with a pinch of salt and pepper, then set aside
Simmer the curry
- Halve the tomatoes
- Heat the large frying pan with 1 tsp on medium-high heat. Once hot, add the prawns and tomatoes. Cook for 2 mins
- Stir in the coconut milk, remaining curry powder and any remaining marinade from the bowl. Bring to the boil and simmer for 10 mins, until the prawns are pink and cooked through
Last bits & plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Rinse the spinach, then stir into the curry for 1 min, until wilted
- Stir the lemon zest and remaining coriander through the rice and season generously with salt
- Serve the curry into bowls alongside the rice and mango salsa. Serve the lemon wedges alongside for squeezing over
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.