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Goan prawn & coconut curry with cumin rice

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

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 771
  • Carbohydrates 105
  • Saturated Fat 13
  • Sugar 9
  • Protein 33
  • Fat 22
  • Fibre 6
  • Salt 0.6

Nutrition per serving

  • Calories 771
  • Carbohydrates 105
  • Saturated Fat 13
  • Sugar 9
  • Protein 33
  • Fat 22
  • Fibre 6
  • Salt 0.6

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 prawns
  • 1 tsp cumin seed
  • 175g basmati rice

Method

  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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