Goan Prawn & Coconut Curry With Cumin Rice

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

Preparation

Serves 2

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.