- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp ground ginger
- ½ tsp ground turmeric
- 1 cardamom pod
- 1 garlic clove, roughly chopped
- ½ lemon, juice only
- 1 tbsp olive oil
- 2 Scotch Bonnet chillies, seeds removed, halved
- ½ onion, finely sliced
- 2 tbsp white wine
- 2 ripe tomatoes, chopped
- 6 large prawns, peeled and deveined
- 5 tbsp double cream
- 100g/3½oz spinach leaves
- 100ml/3½fl oz plain yoghurt
- 2 tbsp finely chopped fresh mint
- ½ lemon, juice only
- salt, to taste
- boiled rice, to serve
- For the curry, place the coriander seeds, cumin, ginger, turmeric, cardamom and garlic into a mortar and pestle and pound together. Add the lemon juice and stir to make a paste.
- Heat the oil in a pan and add the spice paste, Scotch Bonnet chillies and onion. Fry gently for five minutes, or until the onion is softened.
- Add the white wine and simmer until reduced by half.
- Add the tomatoes, prawns and cream and bring to the boil. Reduce the heat and simmer for 3-4 minutes, or until the prawns have turned pink and are completely cooked through.
- Add the spinach and stir until just wilted.
- For the raita, mix the raita ingredients together in a small bowl.
- Serve the curry with rice and the raita.