Prawn curry with raita
For the prawn curry
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp ground ginger
- ½ tsp ground turmeric
- 1 cardamom pod
- 1 garlic clove, roughly chopped
- ½ lemon, juice only
- 1 tbsp olive oil
- 2 Scotch Bonnet chillies, seeds removed, halved
- ½ onion, finely sliced
- 2 tbsp white wine
- 2 ripe tomatoes, chopped
- 6 large prawns, peeled and deveined
- 5 tbsp double cream
- 100g/3½oz spinach leaves
For the raita
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.
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.
Add the white wine and simmer until reduced by half.
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.
Add the spinach and stir until just wilted.
For the raita, mix the raita ingredients together in a small bowl.
Serve the curry with rice and the raita.