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    Home » Recipes » Dinner » Fish

    23rd April 2021 Dinner

    Home » Recipes » Dinner » Fish

    Prawn and Spinach Curry

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    Prawn and Spinach Curry is a really rich and flavourful dish. It is quick and easy to prepare and it is delicious served with roti or rice. 

    Prawn and Spinach Curry in a blue bowl on a table

    Prawn and Spinach Curry

    This is my new favourite Prawn Curry.  It is mouth wateringly delicious. The prawns remain juicy and absorb all the flavour of the rich sauce. 

    how to make prawn and spinach curry 

    Heat oil and add Onions, Cinnamon, Bay Leaf and Chilies. Cook for 5 minutes till golden. Oil with bay leave, chillies, cinnamon in wok Add Chilli Powder, Paprika, Turmeric, Salt and Fenugreek. Cook for 2 minutes. Onions added to wok Add Tomato Puree, Tamarind Paste, Chilli Flakes, Garlic and Ginger. Cook for 1 minutes before adding Tomato.Cook 5 minutes. Spices added to onions in wok Fresh ginger and frozen garlic added to wok Tomato puree added to wok Tomato added to wok Add Prawns, cover and cook on low for 10 minutes. Prawns added to wok Add Spinach and let it wilt (1 minute). Spinach added to wok Remove from heat. Optional - Make a tadka by heating oil and adding sliced Garlic, Cumin and Curry leaves. Allow to sizzle then pour over the top of the prawns. Oil with sliced garlic, curry leaves and cumin Squeeze in some Lemon and serve hot.

    how to serve

    This prawn and spinach curry recipe is delicious served as a main or side with any Curry, Biryani, Rice, Roti or Paratha. For sides: Kachumber Salad Onion Raita

    storage

    Fridge – Prawn recipes are best eaten fresh. However they can be kept in an airtight container in the fridge for a day or two.  Reheating Prawns – If you need to reheat leftovers. you can add a splash of water to a pan and reheat them slowly until warmed through. They can be reheated in the microwave too. Freezer – I would not recommend freezing cooked prawns. 

    tips and hints for prawn curry recipe

    • Prawns require very little cooking. Over cooking makes them rubbery and tough. The trick to making sure they stay juicy and tender is to add the prawns at the very end and give them just long enough to cook through beautifully.
    • I prefer a thick curry that coats the Prawns. If you want, you can thin it down with water or stock. Just taste and season accordingly.
    • Adjust spice levels according to your taste.
    • A squeeze of Lemon Juice before serving helps to bring the flavours together.

    more seafood recipes you may like:

    Prawn Masala Prawn Chow Mein

    Prawn Ghee Roast
     
    Prawn Curry Recipe
     
    Goan Prawn Curry
     
    Indian Salmon Fish
     
    Masala Fish
     
    Fenugreek Fish Masala – Methi Fish

    **if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

    Prawn and Spinach Curry in a blue bowl on a table
    5 from 2 votes
    Print

    Prawn and Spinach Curry

    Prawn and Spinach Curry is a really rich and flavourful dish. It is quick and easy to prepare and it is delicious served with roti or rice. 

    Course Dinner, Lunch
    Cuisine Indian
    Keyword Goan Prawn Curry, Prawn and Spinach Curry
    Cook Time 25 minutes
    Total Time 25 minutes
    Servings 4
    Calories 445 kcal
    Author Safira

    Ingredients

    • 110 g Veg Oil You can adjust this if it feels like alot
    • 2 medium Onions Sliced
    • 1 Cinnamon Stick
    • 4 Bay Leaves
    • 5 Green Chillies Pierced or snapped in half
    • 1 tsp Chilli Powder
    • 2 tsp Paprika Powder
    • 1 tsp Turmeric Powder
    • 1 - 2 tsp Salt
    • 2 tsp Dry Fenugreek
    • 1 ½ tbsp Curry Powder I use Madras
    • 60 g Tomato Puree
    • 1 tsp Tamarind Paste You can add up to a tbsp
    • 1/2 tsp Chilli Flakes
    • 1 ½ tbsp Garlic Paste
    • 1 ½ tbsp Ginger Paste
    • 400 g Chopped Tomato tin Pureed
    • 600 g Large King Prawns Shell on, without head
    • 200 g Baby Spinach Washed

    Tadka

    • 3 tbsp Vegetable Oil
    • 1 tsp Cumin Seeds
    • 15 Curry Leaves
    • 2 cloves Garlic Sliced finely

    To finish

    • ½ Lemon Juice Only

    Instructions

    1. Heat oil and add Onions, Cinnamon, Bay Leaf and Chilies. Cook for 5 minutes till golden.

    2. Add Chilli Powder, Paprika, Turmeric, Salt, Fenugreek and Curry Powder. Cook for 2 minutes.

    3. Add Tomato Puree, Tamarind Paste, Chilli Flakes, Garlic and Ginger. Cook for 1 minutes before adding Tomato. Cook 5 minutes.

    4. Add Prawns, cover and cook on low for between 4 - 10 minutes. or until pink and cooked.

    5. Add Spinach and let it wilt (1 minute). Remove from heat.

    6. Optional - Make a tadka by heating oil and adding sliced Garlic, Cumin and Curry leaves. Allow to sizzle then pour over the top of the prawns.

    7. Squeeze over some Lemon and serve hot.

    Recipe Notes

    How to serve

    This prawn and spinach curry recipe is delicious served as a main or side with any Curry, Biryani, Rice, Roti or Paratha.

    For sides:

    Kachumber Salad

    Onion Raita

    Storage

    Fridge – Prawn recipes are best eaten fresh. However they can be kept in an airtight container in the fridge for a day or two. 

    Reheating Prawns – If you need to reheat leftovers. you can add a splash of water to a pan and reheat them slowly until warmed through. They can be reheated in the microwave too.

    Freezer – I would not recommend freezing cooked prawns. 

    Tips and hints for prawn curry recipe

    • Prawns require very little cooking. Over cooking makes them rubbery and tough. The trick to making sure they stay juicy and tender is to add the prawns at the very end and give them just long enough to cook through beautifully.
    • I prefer a thick curry that coats the Prawns. If you want, you can thin it down with water or stock. Just taste and season accordingly.
    • Adjust spice levels according to your taste.
    • A squeeze of Lemon Juice before serving helps to bring the flavours together.
    • Tamarind is a very sour ingredient. You can add up to a tablespoon go the paste. If it is too sour for you, add up to a teaspoon of light brown sugar.

     

    Nutrition Facts
    Prawn and Spinach Curry
    Amount Per Serving
    Calories 445 Calories from Fat 351
    % Daily Value*
    Fat 39g60%
    Saturated Fat 31g194%
    Sodium 2142mg93%
    Potassium 764mg22%
    Carbohydrates 26g9%
    Fiber 8g33%
    Sugar 10g11%
    Protein 4g8%
    Vitamin A 5341IU107%
    Vitamin C 121mg147%
    Calcium 161mg16%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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    187 shares