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Prawn, spinach and tomato curry

 
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Prawn, spinach and tomato curry

Serving size: Serves 4
Cuisine type: Asian, Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Low Carb
Course: Lunch, Main
Favourite flavours: Curry, Seafood

Prawn, spinach and tomato curry
INGREDIENTS

1 tablespoon mild curry powder
1 teaspoon sea salt
2 teaspoons wholegrain mustard
2 tablespoons water
2 tablespoons vegetable oil
2 teaspoons yellow or black mustard seeds
3 cloves garlic, finely chopped
1cm piece ginger, grated
1 large tomato, chopped
1 bunch english spinach, coarsely chopped
½ cup water
1kg medium green prawns, peeled tails left on
½ cup coconut milk
steamed rice, to serve
METHOD

Combine curry powder, salt, mustard and water in a small bowl to form a paste.

Heat oil in a large frying pan over medium heat, add mustard seeds when they start popping add garlic and ginger and cook for 1 minute. Add paste and cook for a few seconds.

Add tomatoes, spinach and water and bring to a simmer. Simmer uncovered for 10 minutes.

Add prawns and increase heat to high, cook for 2 minutes until prawns are just cooked.

Remove from the heat and stir through coconut milk. Serve with steamed rice.
 
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User comments
it looks very nice buts doesn"t grab me..you must add hot chilli and papricka not too much, also be carefull when using coconut milk not all aussies can stomach it.a good subistute is water to increase the gravy and cows milk at the end....this is delicous i"ve made it for 20 years.....wolffies kitchen.
YUM!!!!

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