Name: Goan Yellow Prawn and Spinach Curry
Cuisine: Indian
Ingredients: 1 large onion diced; 2 large potatoes cubed and boiled until just done; 1 cup frozen peas defrosted; 1 kg whole deveined peeled uncooked prawns; 1 bunch fresh coriander chopped; 1 bunch English spinach washed drained and julienned; 2 green chillies de-seeded and cut into strips; 4 tbsp olive oil; 1 jar Goan Yellow Curry; 1 tsp salt – or to taste

Goan Yellow Prawn and Spinach Curry

Rated 5.0 stars by 1 users

Cuisine

Indian

Author:

Random Harvest Gourmet

This delicate turmeric and chilli spice base is a perfect match with prawns, the spinach adds a beautiful texture to the gravy, the potatoes and peas round off the dish beautifully!

Image of Goan Yellow Prawn and Spinach Curry

Ingredients

1 large onion diced
2 large potatoes cubed and boiled until just done
1 cup frozen peas defrosted
1 kg whole deveined peeled uncooked prawns
1 bunch fresh coriander chopped
1 bunch English spinach washed drained and julienned
2 green chillies de-seeded and cut into strips
4 tbsp olive oil
1 jar Goan Yellow Curry
1 tsp salt – or to taste

Directions

Boil cubed potatoes until just done, drain and keep aside.
Heat oil in large, heavy-based saucepan and fry the onions until well browned, stirring often.
Add the prawns and fry for a couple of minutes until sealed.
Add 1 jar Goan Yellow Curry and green chilli and fry for a further minute on medium heat stirring gently.
Fold in the peas, potatoes, spinach, chopped coriander and add water to just cover.
Simmer for 5 minutes on low heat.
Taste for salt.

Recipe Note

Serve with steamed basmati rice, chapattis or red lentil pilaf and Goan Cuisine Cucumber Achar

Variation: fold boiled drained red rice through boiled white basmati rice once both are cooled (uncooked: 2 cups white to 1 cup red).

Goan Yellow Prawn and Spinach Curry

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Cuisine

Author:

Ingredients

Directions

Recipe Note

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