Ingredients

2 tablespoons oil
1 large onion - finely chopped
3 cloves of garlic and an equal amount of ginger- peeled and crushed
1/2 can of chopped tomatoes
1-2 teaspoons of Rechard Masala
400g fresh or frozen prawns or firm fish
1/2 cup water or stock*
chopped spinach - fresh or frozen
1tsp salt
1/2 can coconut milk or cream
chopped coriander (optional)

Method

Heat oil in saucepan. Add onions and fry on a low heat for 5 -10 minutes (DO NOT RUSH THIS STEP).

Add garlic and ginger and fry for one minute. Stir in Rechard Masala cook for another minute.

Add tomatoes and salt.

Bring to the boil and simmer for at least 5 minutes, stirring occasionally. Add prawns, coconut milk and spinach and stir.

Simmer for 5-10 minutes until prawns are cooked and the sauce has thickened. Sprinkle over freshly chopped herbs and serve with steamed rice or naan, and some Tartan Sari pickle on the side of course.

*You can make stock by boiling prawn shells (even just the tails) in a little water for 20 minutes. Drain and use. This imparts amazing flavour and is well worth the effort!