Prawns and Spinach

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

I absolutely adore Indian food and this is an interesting combination of prawns and spinach that should satisfy those of you who are sick to death of meat, barbecues and heavy, over-cholesterised food. You could equally well use mussels or scallops instead of prawns.


  • 50 g (2 oz) gheeghee (clarified butter) gives the most authentic flavour, but if you don’t have the time, or if you’re just feeling lazy, use


Heat the ghee or oil in a heavy-based frying pan and fry the onion and garlic gently for about 5 minutes, until soft. Stir in the tomato purée and fry, stirring, for 1 minute. Throw in the spices and salt and fry for 5 more minutes, stirring constantly.

While that’s sizzling away, wash the spinach well until no trace of grit remains, then drain it. Pack the spinach into a large pan, add