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Goan prawn & coconut curry with cumin rice recipe - Recipes - BBC Good Food

  • 2servings
  • 15minutes
  • 771calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E, P
MineralsFluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp sunflower oil

  2. 1 onion , thinly sliced

  3. 1 tbsp freshly grated ginger

  4. 2 garlic cloves , crushed

  5. 1 red chilli , deseeded and sliced

  6. 1/2 tsp turmeric

  7. 1/2 tsp chilli powder

  8. 1 tsp ground coriander

  9. 10 curry leaves

  10. 1 large potato , diced

  11. 400ml can half-fat coconut milk

  12. 8 cherry tomatoes , halved

  13. handful baby spinach

  14. 200g pack raw peeled prawns

  15. 1 tsp cumin seeds

  16. 175g basmati rice

Instructions Jump to Ingredients ↑

  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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