Goan Prawn Curry with Cumin rice

Ingredients (serves 2)

1. 1 tbsp sunflower oil
2. 1 onion , thinly sliced
3. 1 tbsp freshly grated ginger
4. 2 garlic cloves , crushed
5. 1 red chilli , deseeded and sliced
6. ½ tsp turmeric
7. ½ tsp chilli powder
8. 1 tsp ground coriander
9. 10 curry leaves
10. 1 large potato , diced
11. 400ml can half-fat coconut milk
12. 8 cherry tomatoes , halved
13. handful baby spinach
14. 200g pack raw peeled prawn

For the cumin rice

1. 1 tsp cumin seed
2. 175g basmati rice 

Methodology

1. Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften.
2. Add the spices, curry leaves and potato and cook for another minute
3. Add coconut milk and tomatoes
4. Cover and leave to simmer for 10 mins or until the potato is tender.
5. Add the spinach and prawns.
6. Cook for another minute or until spinach wilts and prawns turn pink.

Rice

1. Put cumin in a pan and toast over a dry heat for 30 secs
2. Add the rice and water

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