2 tbsp oil
1 onion, peeled and finely chopped
2 - 3 tbsp Goan prawn curry powder
400 g can coconut milk
450 g raw tiger Shrimps, defrosted peeled and deveined
250 g frozen spinach, defrosted and squeezed dry
2 tsps sugar
1 onion, peeled and finely chopped
2 - 3 tbsp Goan prawn curry powder
400 g can coconut milk
450 g raw tiger Shrimps, defrosted peeled and deveined
250 g frozen spinach, defrosted and squeezed dry
2 tsps sugar
method
1. Heat the oil in a saucepan over a moderate heat and fry the onion for 3 - 4 minutes until softened.
2. Add the Goan curry powder and cook for a further 1 - 2 minutes.
3. Add the remaining ingredients, bring to the boil and simmer for 8 - 10 minutes.
2. Add the Goan curry powder and cook for a further 1 - 2 minutes.
3. Add the remaining ingredients, bring to the boil and simmer for 8 - 10 minutes.
serving amount
serves 4
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