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Prawn & Silverbeet Curry

Recipe submitted by ngizee

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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.

Serves 5 to 6

Ingredients

1 kg x prawns shelled and de-veined (reserve heads for later)
1 tsp x turmeric
3 tbsp x cooking oil
1-2 large bunches silverbeet (swiss chard) remove centre stalk and chop roughly
1 tbsp x paanch phoran blend (see description above)
2 x onions diced
1/2 x bunch coriander (stems intact)
2-3 x large garlic cloves, roughly chopped
1 x 1in piece of ginger, peeled and roughly chopped
1 tsp x chilli paste (more if you like it hot)
salt to taste
lemon or lime juice

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Method

Place prawns in a glass bowl and dust with turmeric
Add a little salt and mix prawns coating well with spice
Heat a tbsp of oil in a large wok and stir fry prawns on high heat till they are almost done then remove from wok and keep aside
Add another tbsp of oil to the wok and reduce to medium heat
Place 1 tbsp of Paanch Phoran spice blend in hot oil stir for 10-20 seconds to avoid burning
Add chopped silverbeet and stir fry gently turning leaves allowing to wilt slightly
Cover wok and simmer on low heat for 10-15 minutes
Meanwhile prepare the masala paste in a food processor
Place coriander leaves and stalks into blender bowl with chopped garlic, ginger and chilli paste
Add a little water to assist in blending to a smooth paste, keep aside
Remove lid from wok and stir silverbeet for 1-2 minutes
Strain silverbeet in a sieve reserving the cooking liquid and keep silverbeet aside
Add 1 tbsp of oil to the wok on medium heat
Stir fry diced onions until golden brown and softened
Add masala paste and fry for a further 3 minutes
Stir in salt to taste
Return strained silverbeet to the wok and stir well to coat with masala paste
Add prawns and stir through to coat well then remove from heat.
In a dry pan fry reserved prawn heads with a tsp of oil until they change colour to a deep red
Add reserved cooking liquid from the silverbeet
Increase heat and cook through stirring at all times until it reduces by about a third
Pass this liquid through the sieve into the wok with the prawn and silverbeet Fold through on low heat to create a thick gravy for the dish
Serve immediately on a bed of steamed rice or with some hot naans
Garnish with a splash of lime or lemon juice

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Notes & Tips

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