See Also: Prawn curry with raita(recipes)
Green prawn curry(recipes)
Spicy Prawn and Cucumber Curry(recipes)
Thai Green Curry of Prawn and Fish(recipes)
Cucumber Raita (Kakri Raita)(recipes)
raita(dictionary)
Cucumber Raita(recipes)
Tomato Raita(recipes)
Beet and Potato Raita(recipes)
Cabbage and Apple Raita(recipes)

Prawn curry with raita (recipes)






Serves 1



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the prawn curry1 tsp coriander seeds1 tsp cumin seeds1 tsp ground ginger½ tsp ground turmeric1 cardamom pod1 garlic clove, roughly chopped½ lemon, juice only1 tbsp olive oil2 Scotch Bonnet chillies, seeds removed, halved½ onion, finely sliced2 tbsp white wine2 ripe tomatoes, chopped6 large prawns, peeled and deveined5 tbsp double cream100g/3½oz spinach leavesFor the raita100ml/3½fl oz plain yoghurt2 tbsp finely chopped fresh mint½ lemon, juice onlysalt, to tasteboiled rice, to serve



Method



1. For the curry, place the coriander seeds, cumin, ginger, turmeric, cardamom and garlic into a mortar and pestle and pound together. Add the lemon juice and stir to make a paste.2. Heat the oil in a pan and add the spice paste, Scotch Bonnet chillies and onion. Fry gently for five minutes, or until the onion is softened.3. Add the white wine and simmer until reduced by half.4. Add the tomatoes, prawns and cream and bring to the boil. Reduce the heat and simmer for 3-4 minutes, or until the prawns have turned pink and are completely cooked through.5. Add the spinach and stir until just wilted.6. For the raita, mix the raita ingredients together in a small bowl.7. Serve the curry with rice and the raita.