Today I have been in such a mood for an Indian curry. My mum makes an amazing saag paneer recipe, which is spinach and curd cheese recipe, lightly spiced and with a splash of cream to make it extra indulgent. This has to be probably my favourite dish in the whole world, and was the starting point for my immense love of spinach.
But not having any paneer made me decide that I could substitute the paneer with prawn, and just alter the recipe a little to my taste.
So here comes my made up prawn saagwala (spinach) curry. It’s not perfect and I’m probably going to tweak it many times, but here’s the base recipe I figured out. You may want to add more spices, and change the amount of chilli to taste.
To serve 1:
2 large handfuls of baby spinach, chopped.
7 or so prawns raw, de-shelled and deveined
Butter or oil
1/2 onion, chopped
1 large garlic clove, or 2 smaller ones, finely chopped
Equal amount ginger to garlic, finely chopped
1/4tsp garam masala
1/4tsp chilli powder (adjust the taste)
Dash of milk (optional but adds creaminess, could use cream)
1tsp coriander leaves (optional)
- Pop the spinach into a microwavable bowl and microwave for about 30-40 seconds until wilted. Then use a hand blender or other blender to whizz the spinach very slightly. The aim is for there to be some texture, and not a juice. If it’s too dry to blitz, add some water.
- Whizz up the chopped onion, garlic and ginger in the same way. But make this into a fine paste. Although if you want big pieces of onion, then you don’t actually have to whizz. Same for the spinach!
- Add some butter (or oil) to a frying pan or non-stick pan on medium-high heat.
- Add the onion mix as soon as the butter has melted and is hot enough to fry. Keep mixing this, preventing the garlic from burning, for about 2 mins.
- Add in the cumin, coriander, garam masala and chilli powder. Stir in and fry for another 2 mins.
- Add in the spinach mixture and stir in. Cook this for about 5 mins more. If it becomes a bit dry then add in some water, just to loosen up the mix. (Cook it to whatever consistency you desire.)
- Then add in the prawns to the pan. These only take about 5 mins but keep stirring them to make sure they cook evenly.
- Towards the end of cooking add in a splash of milk and the coriander.
- Serve with basmati rice, a squeeze of lemon and some cooked tomatoes, for that take-away look.
If anyone makes this i’d really appreciate any feedback, to see if it worked well for you! When making this myself I ended up using a little too much spices, using 1/2 tsp instead, and it was too much. But anything between 1/4 and 1/2 tsp should work for this curry. And obviously to make for more than one person (if you’re not a sad loner student like me) just double up 🙂