Prawn & Spinach Curry

Portions:4
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Ingrediënten

  • 4 to matoes
  • 2 tablespoons groundnut oil
  • 2 red onions chopped
  • 2.5 cm piece of fresh root ginger peeled and grated
  • 4 garlic cloves sliced
  • ¼ teaspoon chilli powder
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • 400 ml can reduced-fat coconut milk
  • 150 g spinach chopped
  • 425 g raw peeled king prawns
  • 1 tablespoon toasted flaked almonds
  • 600 g cooked basmati rice to serve

Instructies

  • 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 stem end of each tomato and 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, or until the prawns turn pink and are cooked through.
  • Sprinkle with the almonds and serve with the cooked rice.

Notes / Tips / Wine Advice:

For prawn & spinach soufflés,

heat 1 tablespoon olive oil in a pan, add 225 g baby spinach leaves and cook for 2–3 minutes until wilted. Meanwhile, melt 45 g butter in a saucepan, then stir in 45 g gluten-free plain flour to make a roux. Gradually whisk in 350 ml milk and cook, stirring continuously, for 2–3 minutes until the sauce is thick and smooth. Stir in 50 g grated Parmesan cheese, season and pour into a large bowl. Stir in the spinach and leave to cool for 3–4 minutes. Put 3 cooked peeled king prawns in each of 4 greased ramekins, then place on a baking sheet. Whisk 4 egg yolks into the spinach sauce. Whisk 4 egg whites in a large clean bowl until stiff, then gently fold into the spinach mixture. Spoon into the ramekins, running a finger around the rim to help even rising. Sprinkle over 2 tablespoons grated Parmesan cheese and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until risen and golden.
Calories per serving 386

Nutritional Information

Calories: 474 kcal
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Recipe Category Curry / Fish / Seafood
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