Goan prawn & coconut curry with cumin rice

Goan prawn & coconut curry with cumin rice 

Spices week threw a handful of spices and shellfish, tomatoes, spinach in a hurry curry meal -

Method

Heat oil, fry th

e onion, ginger, garlic, pepper for 5 minutes, until it begins to soften. Add spices, curry leaves and potatoes, and cook 1 minute more.

 In coconut milk and tomatoes Stir well, cover and leave the heat and simmer for 10 minutes, until the potatoes are tender.

Add spinach and shrimp. Cook 1 minute, until the spinach is wilted and prawns turn pink.

At the same time, rice. Tip cumin 30 seconds in hot, dry pan and toast. Add the rice, salt to taste, and 400 ml of water, then cover the pot and cook for 8-10 minutes, until the rice is tender and water has been absorbed. Service and curry.

Per serving

771 kcal, 33 g protein, 105 g carbohydrate, 22 g fat, 13 g saturated fat, 6 grams of fiber, 0.6 grams of sugar 9g, salt