Malaysian prawn and spinach curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Oil |
| 1 | Onion; chopped | |
| 2 | tablespoons | Schwartz Mild Malaysian Curry Blend |
| 1 | tablespoon | Plain flour |
| 1 | tablespoon | Tomato puree |
| 1 | 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 |
| ; drained (8 oz) | ||
| 350 | grams | Cooked; peeled prawns, |
| ; defrosted if frozen | ||
| ; (12 oz) | ||
| 175 | grams | Rice; (6 oz) |
| 2 | teaspoons | Schwartz Indian Rice Seasoning |
Directions
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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