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Goan prawn & coconut curry with cumin rice

Goan prawn & coconut curry with cumin rice

A star rating of 4.6 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
low insalt0.6g


  • 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


  • 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.

Recipe from Good Food magazine, September 2012

Goes well with


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A star rating of 4.6 out of 5.28 ratings

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