Prawn and Spinach Curry

Safira

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.

5 from 5 votes

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Cook Time 25

Total Time 25

Course Dinner, Lunch

Cuisine Indian

Servings

Calories 445 kcal

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 teaspoon Chilli Powder
2 teaspoon Paprika Powder
1 teaspoon Turmeric Powder
1 - 2 teaspoon Salt
2 teaspoon Dry Fenugreek
1 ½ tablespoon Curry Powder I use Madras
60 g Tomato Puree
1 teaspoon Tamarind Paste You can add up to a tablespoon
½ teaspoon Chilli Flakes
1 ½ tablespoon Garlic Paste
1 ½ tablespoon Ginger Paste
400 g Chopped Tomato tin Pureed
600 g Large King Prawns Shell on, without head
200 g Baby Spinach Washed

Tadka

3 tablespoon Vegetable Oil
1 teaspoon Cumin Seeds
15 Curry Leaves
2 cloves Garlic Sliced finely

To finish

½ Lemon Juice Only

Instructions

Heat oil and add Onions, Cinnamon, Bay Leaf and Chilies. Cook for 5 minutes till golden.
Add Chilli Powder, Paprika, Turmeric, Salt, Fenugreek and Curry Powder. Cook for 2 minutes.
Add Tomato Puree, Tamarind Paste, Chilli Flakes, Garlic and Ginger. Cook for 1 minutes before adding Tomato. Cook 5 minutes.
Add Prawns, cover and cook on low for between 4 - 10 minutes. or until pink and cooked.
Add Spinach and let it wilt (1 minute). 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.
Squeeze over some Lemon and serve hot.

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

Calories: 445kcalCarbohydrates: 26gProtein: 4gFat: 39gSaturated Fat: 31gSodium: 2142mgPotassium: 764mgFiber: 8gSugar: 10gVitamin A: 5341IUVitamin C: 121mgCalcium: 161mgIron: 5mg

Keyword Goan Prawn Curry, Prawn and Spinach Curry

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