Malaysian prawn and spinach curry

4 servings

Quantity Ingredient
2 teaspoons Oil
1 \N Onion; chopped
2 tablespoons Schwartz Mild Malaysian Curry Blend
1 tablespoon Plain flour
1 tablespoon Tomato puree
1 \N 150 gram car natural yogurt; (5 1/2 oz)
300 millilitres Vegetable stock; (1/2 pint)
1 pinch Salt
25 grams Creamed coconut; (1 oz)
225 grams Frozen leaf spinach; defrosted and
\N \N ; drained (8 oz)
350 grams Cooked; peeled prawns,
\N \N ; defrosted if frozen
\N \N ; (12 oz)
175 grams Rice; (6 oz)
2 teaspoons 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.

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