Indian recipe for 2 people, takes only 15 mins; recipe has sunflower oil, onion, ginger, garlic clove, red chilli, turmeric, chilli powder, ground coriander, curry leaf, potato, coconut milk, cherry tomato, baby spinach, prawn, cumin seed and basmati rice.
Goan prawn & coconut curry with cumin rice
Course: Indian
Servings
2
servings
Prep time
15 mins
Ingredients
- Sunflower Oil: 1 tbsp sunflower oil
- Onion: 1 onion, thinly sliced
- Ginger: 1 tbsp freshly grated ginger
- Garlic Clove: 2 garlic cloves, crushed
- Red Chilli: 1 red chilli, deseeded and sliced
- Turmeric: 1/2 tsp turmeric
- Chilli Powder: 1/2 tsp chilli powder
- Ground Coriander: 1 tsp ground coriander
- Curry Leaf: 10 curry leaves
- Potato: 1 large potato, diced
- Coconut Milk: 400ml can half-fat coconut milk
- Cherry Tomato: 8 cherry tomatoes, halved
- Baby Spinach: handful baby spinach
- Prawn: 200g pack raw peeled prawn
- Cumin Seed: 1 tsp cumin seed
- Basmati Rice: 175g basmati rice
Directions
- 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.
- Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
- 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.
