Prawn and spinach dry curry

prawn and spinach dry curry

prawn and spinach dry curry

One of the great secrets of Indian cuisine is, in my view, its fantastic array of fish and seafood dishes. Makes sense really when you think about it – massive coastline, very many lakes and great rivers…

One of the classic pairings from this rich tradition is prawn and spinach. Here I’ve made this match made in Yum-yum heaven into a relatively quick to make easy dinner or supper dish with no hard to find ingredients that any well stocked kitchen will probably have in anyway. You could, if you wanted to, take it up a notch by mixing your own dry masala (blend or mix of spices) from turmeric, cumin, coriander, etc., in place of the curry powder.

Once again, if you’re not a  rabid chilli-head, adjust the number of chillies going in. You might want to think about using a milder curry powder, if you’re that way inclined, too.

This would normally be served with rice, or any one of the many varieties of Indian bread, which for both the sake of Paleo friendliness and of getting a meal on the table as-quick-as I substituted for crisp, firm lettuce leaves, but you could always prepare some cauliflower rice, or make any of the Paleo friendly flat-breads to accompany this dish.


Serves 1, or possibly 2 if you’re mad enough to want to share it…


  • 1 small red onion, finely chopped
  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 inch piece of fresh ginger, finely chopped
  • 4 red or green bird’s eye chillies
  • 3 heaped teaspoons of curry powder – I used a Hot Madras
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon dried coriander leaves
  • approx 200g frozen spinach
  • 150g cooked and peeled prawns, defrosted if frozen
  • any firm, crisp, lettuce leaves to serve
  • a kettle of freshly boiled water


  • Defrost the spinach, drain off excess water, set aside
  • Heat the oil in a large, non-stick casserole on medium heat
  • add the onion, fry for a few minutes
  • add the ginger, garlic, and chilli, and fry for a few minutes more
  • add the dry spices, and fry for a minute or so, just to get them coated in the oil and the other spices
  • start to introduce the hot water – the idea is to form a minimal, almost dry, sauce. Keep adding just enough water to keep things fluid, and stop them sticking or burning
  • cook the sauce for about 10 minutes or so, adding more water as required
  • add the spinach – give it just a few minutes to heat through
  • add the prawns – they want to be coated in the sauce and just warmed though, nothing more
  • remove from the heat and serve with the lettuce leaves






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