Goan prawn & coconut curry with cumin rice

Goan prawn & coconut curry with cumin rice

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(8 ratings)

Prep: 15 mins Cook: 15 mins


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: per serving

  • kcal771
  • fat22g
  • saturates13g
  • carbs105g
  • sugars9g
  • fibre6g
  • protein33g
  • salt0.6g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp freshly grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic clove, crushed
  • 1 red chilli, deseeded and sliced
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 1 tsp ground coriander
  • 10 curry leaf
  • 1 large potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400ml can half-fat coconut milk
  • 8 cherry tomato, halved
  • handful baby spinach
  • 200g pack raw peeled prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

For the cumin rice

  • 1 tsp cumin seed
  • 175g basmati rice


  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.

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Comments (8)

spidersinthesink's picture

Really tasty uncomplicated curry. Followed the recipe exactly and it was a treat.

cshobbs's picture

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

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

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

asabella's picture

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!!!!

Questions (0)

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Tips (1)

Experienced curry cook's picture

Definitely leave out the potato and the spinach. Cooked king prawns can be used instead of raw prawns.