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Goan prawn & coconut curry with cumin rice

Ingredients

  1. Step 1 1 tbsp sunflower oil
  2. Step 2 1 onion , thinly sliced
  3. Step 3 1 tbsp freshly grated ginger
  4. Step 4 2 garlic cloves , crushed
  5. Step 5 1 red chilli , deseeded and sliced
  6. Step 6 ½ tsp turmeric
  7. Step 7 ½ tsp chilli powder
  8. Step 8 1 tsp ground coriander
  9. Step 9 10 curry leaves
  10. Step 10 1 large potato , diced
  11. Step 11 400ml can half-fat coconut milk
  12. Step 12 8 cherry tomatoes , halved
  13. Step 13 handful baby spinach
  14. Step 14 200g pack raw peeled prawn
  15. Step 15 1 tsp cumin seed
  16. Step 16 175g basmati rice
Goan prawn & coconut curry with cumin rice
Calories: 771 Carbohydrate: 105 g Protein: 33 g Fat: 22 g
Cook time: 30 minutes Prep time: 15 minutes Total time: 45 minutes Servings: 2

TAGS

Dinner Main course Indian Josh Eagleton 1 of 5-a-day 10-30 minute 2 serving 30-60 minute 800 kcal or less Authentic Dinner for two Easy Fibre Fish curry Five a day Folate Goa Goan Indium Iron Keralan Main Quick Sara Buenfeld Seafood shellfish Vitamin c Weekend Weekend meal

Directions

  1. Step 1 Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
  2. Step 2 Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
  3. Step 3 Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.