Prawn & Spinach Curry

Serves at least four, with leftovers, the two of us eat it, then again the next night when it tastes even better because the spices have ‘matured’ and then I often blitz the leftovers and make little ‘fish cakes’ to dip in flour then fry and they taste good too:

Ingredients

  • 400g frozen prawns (defrosted, I run them under the cold tap, but there are probably health and safety reasons for not doing this)
  • 300g frozen spinach (defrosted and with as much water as possible squeezed out
  • Oil to properly cover the bottom of a wok (originally ghee, but whatever you have, I use olive because it’s to hand but the spices cover the taste, so I don’t think it matters)
  • 1 medium to large onion, diced
  • Several cloves of garlic (I use four or five) – chopped up
  • 2 inch stick of cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons chilli powder
  • 1 teaspoons crushed black pepper
  • tomato puree (I just use a good squeeze and add a bit more)
  • 1 big teaspoon runny honey
  • 1 teaspoon of salt
  • 1 teaspoon of garam masala

Method
Heat oil in a wok (or whatever big pan you can stir in), add chopped onion and garlic, fry until softened.
Add Cinnamon, cumin, turmeric, coriander, chilli powder and black pepper and stir.  Cook for a couple of minutes to take the edge off the spices.
Add the tomato puree and honey, cook for another couple of minutes stirring well.
Add the spinach and stir d into the onion and spice mixture
Add the prawns and stir in gently, sprinkle on the garam masala and cook for another five minutes until the prawns are properly heated through, add water if it looks too dry.
Fish out the cinnamon stick
Serve alone, or with rice and maybe a tomato salad to brighten up the plate and a bit of yoghurt if you like

Key words: Curry, Indian, Prawns, Spinach, Asian, Freezer, Quick

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