250g Large Prawns, preferably raw but cooked will suffice
1 Garlic Clove, finely chopped
1 Small Onion, finely chopped
1/2 Teaspoon Garam Masala
1/2 Teaspoon Salt
1/2 Teaspoon Coriander
1/2 Teaspoon Tumeric
Pinch Chilli (to taste)
Pinch Ginger (to taste)
1 Tablespoon Tomato Puree
225g Fresh Spinach
How to make it
Heat up about a tablespoon of olive oil in a wok or large frying pan.
Saute the Onion and garlic until soft and fragrant.
Turn the heat up and add all the spices except the salt. Cook for about 4 minutes so the spices release all their optimum flavours.
Add the Tomato Puree, stir around, cook for another minute, then add the prawns.
When they turn pink (or, if they are already cooked, just heat them through), add some salt and then the spinach, stirring it swiftly in the pan until it just starts to wilt. Taste for seasoning and serve, as we did with some buttered rice or just as is.