Goan prawn & coconut curry with cumin rice

1 of 5-a-day 10-30 minutes 2 servings 30-60 minutes 800 kcal or less authentic dinner for two easy fibre fish curry five a day folate goa goan india iron keralan mains quick seafood shellfish vitamin c weekend weekend meals

N/A

Source

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

1 tsp cumin seed

175g basmati rice

Method

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.

Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.

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.