For ➋250 g large prawns, raw, peeled, patted dry
1 garlic clove, finely chopped
1 small onion, finely chopped
½ ts garam masala
½ ts salt
½ ts coriander
½ ts tumeric
pinch chili (to taste)
pinch ginger (to taste)
1 tbs tomato puree
225 g fresh spinach
olive oil
Heat up 1 tbs of olive oil in a wok (or large frying pan).
Saute the onion and garlic until soft and fragrant.
Turn the heat up and add all the spices except the salt. Cook for about 4 m to release all their flavours.
Add the tomato puree, stir around, cook for 1 m more, then add the prawns.
When they turn pink (or, if they are already cooked, just heat them through), add some salt and then the spinach, stirring it swiftly in the pan until it just starts to wilt.
Taste for seasoning. Serve as such or with buttered rice.
A slightly Indian flavoured dish. Read a similar recipe, with fresh peppers. When using frozen prawns, read cooking tips: fish & seafood @ microwave. Read more tips.
