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Method
Make it happen
- 01
Heat oil in a deep pan, add mustard seeds and let them pop briefly, then soften the onion for 7 minutes.
- 02
Stir in garlic, ginger, ground coriander and turmeric for 1 minute; pour in coconut milk and water, add salt and bring the sauce to a gentle simmer.
- 03
Simmer the sauce for 8 minutes to develop its flavour, then add prawns and cook gently for 4–6 minutes until pink, opaque and cooked through.
- 04
Fold in spinach until wilted and add lemon juice; avoid boiling the prawns for too long.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.