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–+ servings
Prawns with rice and spinach.
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BURMESE PRAWN AND SPINACH CURRY

A quick, simple and tasty supper dish adapted from Keith Floyd
SERVES: 2 people
PREP:5 minutes
COOK:5 minutes
TOTAL:10 minutes
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INGREDIENTS

Marinade for Prawns

  • 400 g Prawns preferably raw but cooked will suffice (just don't cook for as long)
  • 3 Garlic cloves finely chopped
  • 2 tablespoon Soy sauce
  • ¼ teaspoon Fish sauce
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Ginger root fresh, grated
  • 1 Chilli fresh, mild, de-seeded and finely chopped

The other ingredients

  • 1 tbsp Olive oil
  • 1 Small onion finely chopped
  • ½ teaspoon Garam masala
  • ½ teaspoon Salt
  • ½ teaspoon Coriander powder
  • ¼ teaspoon Chilli powder to taste
  • 4 Tomatoes large, chopped into large dice
  • 225 g Spinach
  • 90 g Coriander fresh, chopped finely

INSTRUCTIONS

Marinade the prawns

  • To a mixing bowl, add the fish sauce, soy sauce, garlic, ginger, turmeric and fresh chopped chilli.
  • Mix well, then stir in the prawns, making sure they are completely coated.
  • Pop back in the fridge, covered, and leave to marinade for 30 mins to an hour.

To cook the prawns curry

  • Heat up olive oil in a wok or large frying pan.
  • Sauté the onion until soft and fragrant.
  • Turn the heat up and add all the spices except the salt.
  • Cook for about 1 minute so the spices release all their optimum flavours, stirring all the time.
  • Add the tomato, stir and cook for another minute
  • Then add the prawns and their marinade.
  • 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 and serve, as we did with some buttered rice or just as is.

Nutrition

Calories: 390kcal | Carbohydrates: 46g | Protein: 42g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 254mg | Sodium: 2.488mg | Potassium: 2.187mg | Fiber: 26g | Sugar: 9g | Vitamin A: 13.266IU | Vitamin C: 109mg | Calcium: 588mg | Iron: 13mg
nutritional info disclaimer
Nutritional info disclaimer

FeastswithFreya.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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