Creamy Coconut Spinach & Prawn Curry
Ingredients
- 300g raw king prawns
- 100g coconut chunks
- 2 large ripe tomatoes, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coconut or rapeseed oil
- 10 fresh curry leaves
- 400g tin coconut cream
- 1 tsp minced garlic (3 cloves)
- 1 tsp minced ginger (thumb-sized piece)
- 1 tsp turmeric powder
- Large handful coriander, finely chopped
- 250g spinach
- Salt, to taste
Preparation
Fry the mustard seeds in the oil until they start to pop.
Add the curry leaves, garlic & ginger, cumin seeds, and stir.
Add the coconut chunks, chopped tomato, coconut cream & turmeric. Mix well, remove from heat, and blend to a smooth sauce. Set aside.
Pan fry the prawns in the pan with a little oil for a couple of minutes. Add back the curry sauce.
Add salt to taste & coriander. Simmer for a few minutes. Add the baby spinach, let it wilt.
Serve right away! 😋