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Prawn & Silverbeet Curry

This is my take on a classic Indian home-style dish - Prawn and saag. This recipe uses all the ingredients to create a mouth watering curry that is great to serve with steamed rice or naan bread. And it's pretty easy to make too. The hardest part is getting some "Paanch Phoran" a blend of whole nigella seeds, fennel seeds, cumin seeds, mustard seeds and fenugreek seeds, available at Indian grocers or you can make your own mix.

Notes

You can also use spinach for this dish as it wilts into a nice creamy consistency, however reduce cooking time to 5 minutes

If prawn heads are a bit icky for you then use a cup of fish stock - it does not have as much flavour as fresh prawn stock but it will serve the same purpose

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Angus Hughson

Beer, Pinot Noir and Other Whites are the best wines to pair with Prawn & Silverbeet Curry.

 
 

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