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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 onion, finely chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp malabar spice mix
  • 100 g red lentils
  • 500 ml fish stock
  • 1 can of full fat coconut milk
  • 1 dsp tomato puree
  • 200 g raw tiger prawns
  • a handful of large leaf spinach
  • a sprinkling of finely chopped coriander
  • a little lemon juice
Malabar Prawn Curry
A delicious mild flavoured curry with lentils and spinach!
Malabar Prawn Curry Malabar Prawn Curry

This is a lovely lightly spiced seafood curry, made with plump tiger prawns, a dal like curry sauce and large leaf spinach! Wholesome, tasty and healthy, so this one's a good all rounder!

  1. Start by heating a glug of oil in a pan and when it's hot, add the onion and saute gently for a few minutes, before adding in the garlic and ginger pastes and the spice mix. Stir in well and then tip in the lentils
  2. Next, pour in the stock and coconut milk and add in the tomato puree. Mix well, bring to the boil, reduce to a simmer and cook for 15/20 minutes, until some of the liquid has evaporated, the lentils have broken down and the sauce has thickened
  3. Finally, add in the prawns and spinach, along with a squeeze of lemon juice. Continue to simmer for another five minutes or so, until the prawns have turned pink all over. Finish with the fresh coriander and serve with plain basmati rice and/or naan bread
Malabar Prawn Curry
A delicious mild flavoured curry with lentils and spinach!
Malabar Prawn Curry Malabar Prawn Curry

This is a lovely lightly spiced seafood curry, made with plump tiger prawns, a dal like curry sauce and large leaf spinach! Wholesome, tasty and healthy, so this one's a good all rounder!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 1 onion, finely chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp malabar spice mix
  • 100 g red lentils
  • 500 ml fish stock
  • 1 can of full fat coconut milk
  • 1 dsp tomato puree
  • 200 g raw tiger prawns
  • a handful of large leaf spinach
  • a sprinkling of finely chopped coriander
  • a little lemon juice
  1. Start by heating a glug of oil in a pan and when it's hot, add the onion and saute gently for a few minutes, before adding in the garlic and ginger pastes and the spice mix. Stir in well and then tip in the lentils
  2. Next, pour in the stock and coconut milk and add in the tomato puree. Mix well, bring to the boil, reduce to a simmer and cook for 15/20 minutes, until some of the liquid has evaporated, the lentils have broken down and the sauce has thickened
  3. Finally, add in the prawns and spinach, along with a squeeze of lemon juice. Continue to simmer for another five minutes or so, until the prawns have turned pink all over. Finish with the fresh coriander and serve with plain basmati rice and/or naan bread