Goan prawn & coconut curry with cumin rice

Goan prawn & coconut curry with cumin rice

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(7 ratings)


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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level



Serves 2

Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1 tbsp sunflower oil
  • 1 onion, thinly sliced
  • 1 tbsp freshly grated ginger
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and sliced
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 1 tsp ground coriander
  • 10 curry leaves
  • 1 large potato, diced
  • 400ml can half-fat coconut milk
  • 8 cherry tomatoes, halved
  • handful baby spinach
  • 200g pack raw peeled prawns

For the cumin rice

  • 1 tsp cumin seed
  • 175g basmati rice

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  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. Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
  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.

Recipe from Good Food magazine, September 2012

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cshobbs's picture
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I didn't have any spinach so used broccoli florets instead.

tatti2007's picture

I really find this recipe bland and tasteless - a waste of good prawns. The potato adds nothing and spoils the whole dish for me. The portions are very generous and sadly I have plenty of leftovers to suffer...

dollie_daydream's picture

This is the only recipe that I have tried on this site that I wouldn't make for a second time.....It was my first time trying prawns and I found them to be hard and flavourless despite following exact cooking times - But maybe that's a personal taste!?

hobbychef's picture
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Loved the freshness of the spinach and the tartness of the cherry tomatoes. I didn't think the spoon of ground coriander would make the dish seasoned enough, so instead I used a spoon of mild Sri Lankan dry roasted curry powder, which worked a treat.

cshobbs's picture
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Excellent taste and straightforward to make. I reduced the amount of rice as we haven't got huge appetites.

asabella's picture
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very good, easy to make and fast! I just felt it lacked a hint of sweetness so I added a tsp of brown suger.

the_squid's picture

Brilliant recipe!!!!! ..... Way too complicated though .... I made a couple of subtle changes to the recipe .... I substituted all of the above ingredients for a pot noodle and a hand full of frozen prawns (genius!!).... Simply follow the instructions on the side of the pot noodle!! ..... Mmmm I'll definitely be making this one again!!!! My late Uncle Isaac loved it!!!!



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