Goan prawn & coconut curry with cumin rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 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 prawn
For the cumin rice
- 1 tsp cumin seed
- 175g basmati rice
Method
- 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.
- STEP 2
Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
- 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.
