Malaysian prawn & spinach curry

Yield: 4 Servings

Measure Ingredient
2.00 teaspoon Oil
1.00 Onion; chopped
2.00 tablespoon Schwartz Mild Malaysian Curry Blend
1.00 tablespoon Plain flour
1.00 tablespoon Tomato puree
1.00 150 gram car natural yogurt; (5 1/2 oz)
300.00 millilitre Vegetable stock; (1/2 pint)
1.00 pinch Salt
25.00 gram Creamed coconut; (1 oz)
225.00 gram Frozen leaf spinach; defrosted and
; drained (8 oz)
350.00 gram Cooked; peeled prawns,
; defrosted if frozen
; (12 oz)
175.00 gram Rice; (6 oz)
2.00 teaspoon Schwartz Indian Rice Seasoning

Heat the oil in a large frying pan and fry the onion until softened.

Add the Malaysian Curry Blend and cook for 1 minute. Stir in the flour and tomato puree. Add the yogurt a little at a time, stirring well after each addition. Blend in the stock, salt and coconut. Bring to the boil stirring. Add the spinach and prawns and heat through.

Serve with rice cooked with the Indian Rice Seasoning.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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