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Prawn Saag

Prawn Saag

Regular price £3.35
Regular price £3.25 Sale price £3.35
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Serves: 4 (or 2 twice)

Prep: 15 minutes

Cook: 10 minutes

Origin: India

Vegetarian Option Available
Vegetarian Option
Quick Cook
Quick Cook

Saag traditionally refers to green, leafy vegetables commonly found on the Indian Subcontinent and is one of the most versatile dishes in Indian cooking. Saag can take many forms in modern Indian cuisine, from a side-dish prepared classically with spinach and a variety of spices, to larger, curried meat dishes. Classically mild, our Saag combines the gentle spice of coriander, ginger and cumin with lamb for a warming, hearty dish; wonderful when served with a roti or chapati to mop up the sauce.

What's in the box?

Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No. 6 Tyga Masala No. 26 Methi / Fenugreek Leaves Kashmiri Chilli

Shopping list

  • 2 medium onions
  • 1 tbs tomato puree
  • 3 tbsp vegetable / rapeseed / olive oil
  • 1 tsp salt Water
  • 600g frozen / 450g refrigerated raw peeled king prawns
  • 200g spinach roti or naan bread

Let's cook!

  1. Finely dice the onions.
  2. Defrost the prawns.
  3. Heat oil in a frying pan over a high heat and add the onions, Ginger & Garlic Paste, Tyga. Masala No. 6, Methi leaf sachet and salt. Stir continuously, for 3 minutes before turning down to a medium heat and fry for a further 3 minutes.
  4. Add Tyga Masala No. 2, Tyga Masala No. 26, tomato puree and Kashmiri Chilli (1 tsp for mild, 2 tsp for medium and 3 tsp for hot). Add 50ml water and cook for 3 minutes stirring continuously.
  5. Then add 100ml water, cover and cook for a further 4 minutes.
  6. Add the spinach on top of the sauce and cover and cook for 2 minutes to allow it to wilt. Stir in the wilted spinach into the sauce and recover and cook for a further 3 minutes.
  7. Stir in the prawns, cover with a lid and cook for 2-3 minutes or until the prawns turn pink.

Ingredients & allergies

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 26: (Poppy seeds, fennel seed, ground mace, ground black pepper, ground paprika). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Kashmiri Chilli.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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