A tasty prawn curry with spinach, chilli and coconut. Cooked by James Strawbridge on The Hungry Sailors.
Ingredients
- 4 tbsp vegetable oil
- 3 star anise
- 2 cinnamon sticks
- 4 curry leaves
- 2 blades of mace
- 1 tsp cumin seeds
- 12 whole black peppercorns
- 2 tsp coriander seeds
- 3 cardamom pods
- 2 green chillies, sliced
- 1 white onion, diced
- 1 tsp cumin powder
- ½ tsp ground black pepper
- 200 g7 oz spinach
- 1 tin coconut milk
- 12 uncooked prawns
For the topping:
- 3 tbsp cashew nuts
- ½ green chilli, sliced
- Seeds from 2 cardamom pods
- Pinch of salt
- 1 lime, cut into segments
- 1 tbsp honey
- Zest of 1 lime
Method: How to make Prawn and spinach curry
Pour a little vegetable oil into a hot pan and gently cook the star anise, cinnamon sticks, curry leaves, mace, cumin seeds, whole black peppercorns, coriander seeds, cardamom and green chilli.
Add the diced onion and pour in a little cold water, this helps soften the onion and stop the spices from burning.
Once the onions have softened, add the garlic and chilli and continue to fry gently for a couple of minutes.
Stir in the cumin powder and ground black pepper. Add the spinach and wilt down for a couple of minutes. Add the lime zest and pour in the coconut milk.
Finally add the prawns and allow to cook for a couple of minutes on either side.
For the topping, lightly toast the cashew nuts, green chilli, cardamom and salt in a clean pan.
When the nuts have browned, add in the lime segments. Drizzle in the honey and toss everything together.
Serve with the toasted cashew mix sprinkled over the top of the prawn curry.
