prawn and spinach curry
Technically speaking this is a bit of a cheat as I didn’t make this curry. It was my youngest son Tom who cooked it for me when I went to visit him. I honestly couldn’t believe how good it was hence I am sharing the recipe with you! I am so glad that both my sons are interested in cooking (and good at it) as it’s such a useful skill to have, whether you are male or female. I always encouraged them to watch/help me while I was cooking when they were little. Something must have rubbed off then! 
I will definitely have a go at it myself in the very near future as it was delicious (trust me). I am not sure where the recipe comes from but here it is. By the way please note Tomik’s baby sister- Tomik being the china salt dispenser cat which always makes its appearance in my pictures-. Here you have the stripey purple version of it, which was a present from me to my son after my trip to Budapest a few years ago. Candi has the third one (the black and white one).
INGREDIENTS
- 4 tomatoes
- 2 tbspoons groundnut oil (any light oil will do. I think he used sesame oil)
- 2 red onions, chopped
- 2.5 cm. piece of fresh root ginger, peeled and grated
- 4 garlic cloves, sliced
- 1/4 teaspoon chilli powder
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 400 ml can coconut milk
- 150 gr fresh spinach, chopped
- 425 gr. king prawns (raw, according to the recipe, but he used cooked ones)
- 1 tablespoon toasted flaked almonds
- cooked basmati rice, to serve
METHOD
Place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 1-2 minutes, then drain, cut a cross at the steam end of each tomato, peel off the skins and chop.
Heat the oil in a wok or large frying pan, add the onions, ginger and garlic and stir fry for 2-3 minutes. Add the spices and cook for a further 2-3 minutes, then add the tomatoes.
Pour in the coconut milk and bring to a simmer. Gradually add the spinach, stirring until wilted. Cook for 4-5 minutes.
Stir in the prawns and cook for a further 2 minutes.
Sprinkle with the almonds and serve with cooked rice.
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