Prawn, spinach and tomato curry
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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