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Difference between revisions of "Prawns and spinach"
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A colourful and tasty combination that works just as well as a starter or a main course. | A colourful and tasty combination that works just as well as a starter or a main course. | ||
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Serves 2 as a [[Main course|main course]], 4 as a [[Starter|starter]] | Serves 2 as a [[Main course|main course]], 4 as a [[Starter|starter]] | ||
Revision as of 11:04, 7 November 2010
Prawns and spinach - about this recipe
A colourful and tasty combination that works just as well as a starter or a main course.
Servings
Serves 2 as a main course, 4 as a starter
Ingredients
- 225 g (8 oz) peeled prawns
- 225 g (8 oz) spinach leaves
- 2 onions, peeled and chopped
- 4 cloves of garlic, peeled and crushed
- 4 tomatoes, chopped
- 1 fresh green chili, deseeded and sliced
- ½ teaspoon garam masala
- ½ teaspoon chili powder
- 2 tablespoons ghee
- sea salt to taste
To garnish
- Slices of lime
Method
- Heat the ghee in a wok and fry the onions and garlic for 4 minutes
- Add the spices
- Stir-fry the tomatoes and fry for a further 3 minutes
- Add the spinach and cook for 5 minutes
- Add the prawns and cook until they turn pink, this will be dependant upon the size of the prawns
- Remove from the heat, season to taste with sea salt
Serving suggestions
Garnish with quarters of lime and serve while hot
