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Indian Prawn curry with fluffy rice and raita

This curry is a symphony of joy for your palette! I really enjoyed cooking this on the Six O Clock Show on Friday night!Full of flavour, nutrition and colour you will be craving this on a Friday night! Prawns are hidden gems! They are packed with lean protein and vitamin B12 which helps the body produce energy and build muscle! At the end the spinach the burst of iron and protein will make sure that this dinner will leave you satisfied and ready for the next day!

Serves 4


  • 200g Basmati rice
  • 400ml water
  • 1 x red onion diced
  • Chopped spring onion
  • Zest of one lime
  • Coriander

Curry Mix

  • 400g defrosted prawns
  • 1 x tin of coconut milk
  • 100g chopped spinach
  • Chopped coriander
  • Chopped spring onion

Place in a pan and simmer for 5 minutes.
When the prawns have cooked through and turned a blush pink- add in 3 tsp of paste- the more you add the
hotter it is – so always remember you can add in but you cannot take out! So, taste as you go!
Stir in your spinach, spring onion and coriander.


  • 1 tbsp cinnamon
  • 1 tbsp coriander
  • 1 tbsp turmeric
  • 1 tbsp paprika
  • 2 tsp cumin
  • 1 tsp chilli powder
  • 3 bay leaves
  • 1 x onion
  • 4 x garlic
  • 25g ginger
  • 2 x beef tomatoes
  • Dash of water
  • 1 tsp salt
  • Zest and juice of one lemon
  • 2 x tsp mustard seed
  • 2 x tsp olive oil
  • Dash of water
  • 4 x red chillis
  • 2 x green chillis


  • Toasted sesame seeds
  • Lime Wedge
  • Coriander picked


Blend all these together in a nutribullet and place in a tub, seal with clingfilm and keep for 4 weeks!
Alternatively, freeze in ice cube trays and use on demand!

Serve with your rice and a wedge of lime with picked coriander