Save to your scrapbook
King prawn & spinach balti with garlic & coriander naan
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 Sharwood’s Garlic & Coriander Naans
235g pack spinach, washed
200g frozen raw, peeled jumbo king prawns, defrosted
1 tbsp sunflower oil
1 onion, cut into 2cm chunks
420g jar Sharwood’s Balti Sauce
¼ x 28g pack coriander, leaves only, washed
3-4 tbsp natural yogurt
1. Preheat the oven to 180ºC, gas mark 4. Arrange the naans on a foil-lined baking tray and sprinkle with a little cold water. Put the spinach in a colander and pour over plenty of just-boiled water to wilt, then rinse under cool water and squeeze out as much excess water as possible. Pat dry on kitchen paper and dry the prawns with another sheet of kitchen paper.
2. Heat the oil in a large frying pan over a medium heat and fry the onion for 2-3 minutes until just starting to soften. Add the prawns to the pan and fry for another 2 minutes until turning pink. Tip in the balti sauce and simmer for 3 minutes. Meanwhile, put the naans into the oven for 4 minutes to heat up.
3. Stir the spinach into the balti sauce and warm through for a minute. Divide the curry between plates and top with a few coriander leaves. Halve the naans and serve alongside, with yogurt for spooning over.
Cook’s tip Wilting the spinach before stirring it into the curry helps to remove some of the excess water, so you keep the thick consistency of the sauce. This recipe also works well served with a pack of our Indian Pilau Rice.
Typical values per serving:
This recipe was first published in October 2020.