A traditional Bengali recipe from ” Ammu” by Asma Khan.
Ingredients
- 350 g raw peeled king prawns or smaller prawns
- 1/2 tsp ground turmeric
- 1/4 tsp Chilli powder
- 4 tbsps vegetable oil
- 2 brown onions peeled and thinly sliced into half moons
- 2 tbsps ginger paste
- 1 tbsp garlic paste
- 4 red chillies 3 finely chopped, 1 sliced
- 900 g fresh spinach leaves
- 1 tsp salt
Servings:
Instructions
- Devein the prawns then rinse and pat dry with kitchen paper. Rub the turmeric and chilli powder on the prawns and set aside.
- Heat the oil in a pan over a high heat, add the prawns and stir fry until they just turn opaque then remove using a slotted spoon. Set aside.
- Add the onions to the pan and fry over a medium heat until the edges start to brown. Add the garlic and ginger pastes and the chopped chillies and fry until the oil separates from the onion mixture.
- Add the spinach and salt and cook until the water released from the spinach has evaporated.
- Return the prawns to the pan with the spinach mixture and cook for a couple more minutes. Taste and adjust the seasoning adding more salt if needed.
- Serve immediately garnished with the sliced red chilli.
Share this Recipe
Powered byWP Ultimate Recipe