Prawn Curry with Spinach & Almond Rice. If cool-weather is calling, then answer with this – a super simple prawn curry to warm the heart and the stomach.
1 bunch coriander, washed
2 tbsp vegetable oil
1kg green prawns, peeled and deveined, leaving tail intact
1 medium onion, chopped
2 cloves garlic, crushed
1 tbsp grated ginger
2 tbsp curry powder
2 tsp garam marsala
1 long green chili, seeds removed and finely chopped
5 curry leaves
750g vine ripened tomatoes, chopped
½ cup chicken stock
2 tbsp mango chutney
Natural yoghurt and pappadums, to serve
Spinach & Almond Rice
10g chicken stock cube, crumbled
1½ cups basmati rice
½ cup slivered almonds
50g baby spinach leaves
Finely chop coriander stems. You will need ¼ cup. Reserve leaves for garnish. Heat 1 tablespoon oil in a large frying pan over a medium to high heat. Season the prawns with salt and pepper and then add to the oil in 2 batches. Cook for 3 minutes, turning once. Set aside.
Reduce heat to medium. Add remaining oil, onion, garlic and ginger to same pan. Cook, stirring until onions are soft. Add the curry powder, garam masala, coriander stem, chilli and curry leaves. Cook for 1 minute or until fragrant.Stir in the tomatoes and stock. Simmer for 3 to 5 minutes or until tomatoes are softening. Return prawns to pan. Heat through. Season to taste.
Meanwhile, to make spinach and almond rice, bring 2¼ cups water to the boil. Stir in stock cube and rice. Cover and simmer for 10 minutes. Remove from heat and sit for a further 10 minutes. Heat butter in a small saucepan until bubbling. Stir in almonds and cook until golden and toasted. Stir butter, almonds and spinach into rice.
Serve prawn curry with the rice, yoghurt and pappadums. Garnish with coriander leaves.