Prawns and Spinach

Name: Prawns and Spinach
Yield: Serves 4
Cuisine: Australia
Ingredients: 50 g (2 oz) ghee – ghee (clarified butter) gives the most authentic flavour, but if you don’t have the time, or if you’re just feeling lazy, use 2 tablespoons vegetable oil; 450 g (1 lb) peeled prawns; ½ teaspoon ground ginger; 1 teaspoon salt; 450 g (1 lb) fresh spinach, trimmed; 1 tablespoon tomato purée; 2 cloves of garlic, sliced; ½ teaspoon chilli powder; ½ teaspoon ground turmeric; 1½ teaspoons ground coriander; ½ teaspoon garam masala; 1 large onion, sliced

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Oceania
Australia
Fish course
Pescatarian
Gluten-free
Spicy

Method

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