A delicious recipe modified from one in Indian Cooking for Family and Friends.
Vegetable oil or some other neutral oil
1 tsp cumin seeds
1 bay leaf
1 large yellow onion, diced
4 cloves garlic, crushed
1 inch fresh ginger, grated
1/2 tsp red chili powder
1 tbs tomato paste
1 pound raw prawns, shells removed and well rinsed
Salt to taste
Two large handfuls fresh spinach, roughly chopped
1 heaping tsp garam masala
2 tbs cream
Heat two glugs of oil over medium-high heat. Add the cumin seeds and bay leaf; stir and cook until the seeds start to crackle. Add the chopped onion and cook for around 10 minutes.
Add the ginger and garlic; cook for another 2 minutes. Add the turmeric and chili powder, stir, then add the tomato paste. You may need to add some water to allow this mixture to cook for a bit (you will want to cook the tomato paste until it has mellowed).
At this point, add a bit of salt to taste. Don’t make it too salty – the garma masala will add much flavour in just a little bit, and you can always add more salt at the end.
Now add the prawns. Stir them in and keep stirring on-and-off for approximately 5 minutes. Add the garam masala.
Turn down to medium heat. Add in the spinach, stir to coat with the mixture, and cover to let the dish steam.
Uncover, add the cream, and stir to incorporate. At this point you can either turn off the heat, or if your dish is a little too wet, cook out a bit longer. Be sure you don’t over-cook the prawns.
This can be served with rice, although I ended up accompanying it with a rustic sourdough toast.