Green Saug with Prawns
A vibrant green spinach curry with prawns, featuring fresh herbs and spices. The prawns are parboiled first, then simmered in a flavorful green sauce made with spinach, herbs, and aromatic spices.
Ingredients
- 1 lb Prawns, peeled and deveined (About 450g)
- 1 lb Fresh spinach, washed and chopped (Or 10 oz frozen spinach, thawed)
- 2 medium Onions, finely sliced
- 3 tbsp Ghee or vegetable oil
- 1 tsp Ground turmeric
- 1 tsp Red chili powder (Adjust to taste)
- 1 tbsp Ground coriander
- 1 tsp Ground cumin
- 1 tbsp Fresh ginger, minced
- 4 cloves Garlic cloves, minced
- 2 whole Green chilies, chopped (Optional, for extra heat)
- 0.5 cup Fresh coriander leaves, chopped
- 1 tsp Salt (To taste)
- 1 cup Water
More recipes using Prawns
Red Saug and Prawns
A traditional Indian curry featuring prawns cooked with red saug (leafy greens) and okra in a spiced oil base. The prawns are parboiled first, then combined with crispy fried greens and vegetables in a flavorful sauce.
Prawn Malay Doopiaja
A Malaysian-style prawn curry with caramelized onions, aromatic spices, and coconut milk. The doopiaja method features twice-cooked onions - fried and then simmered - creating a rich, flavorful sauce.
Prawn Malay Gravy Curry with Pulwal (Stuffed Pointed Gourd)
A traditional Malay-style curry featuring pointed gourds (pulwal) stuffed with spiced prawn mince and cooked in fragrant coconut milk gravy. This dish combines the delicate sweetness of prawns with aromatic spices and creamy coconut.
Prawn Malay Doopiaja
A Malay-style prawn curry featuring large prawns cooked in a rich onion-based sauce with coconut milk and aromatic spices. The doopiaja method involves frying onions twice - once sliced and fried, then chopped and simmered into the curry.
Instructions
- 1Bring a pot of salted water to a boil. Add the prawns and parboil for 2-3 minutes until they just turn pink. Drain and set aside.
- 2If using fresh spinach, blanch it in boiling water for 2 minutes, drain, and puree it with the fresh coriander leaves and green chilies. Set aside.
- 3Heat the ghee or oil in a large pan over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown, about 7-8 minutes.
- 4Add the minced ginger and garlic to the pan and fry for 1 minute until fragrant. Then add the turmeric, chili powder, ground coriander, cumin, and salt. Stir well and cook for 1-2 minutes.
- 5Add the pureed spinach mixture to the pan and stir well to combine with the spices. Cook for 3-4 minutes, stirring occasionally.
- 6Add the parboiled prawns and water to the pan. Stir gently to combine. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 8-10 minutes until the prawns are fully cooked and the flavors have melded.
- 7Taste and adjust salt if needed. Serve hot with rice or naan bread.
