Malaysian Prawn And Spinach Curry

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Malaysian Prawn And Spinach Curry Ingredients

2 ts Oil	25 g Creamed coconut; (1 oz)
1 Onion; chopped	225 g Frozen leaf spinach;
2 tb Schwartz Mild Malaysian	; drained (8 oz)
1 tb Plain flour	350 g Cooked; peeled prawns,
1 tb Tomato puree	; defrosted if frozen
1 150 gram car natural yogurt;	; (12 oz)
300 ml Vegetable stock; (1/2 pint)	175 g Rice; (6 oz)
1 pn Salt	2 ts Schwartz Indian Rice

Instructions for Malaysian Prawn And Spinach Curry

Heat the oil in a large frying pan and fry the onion until softened. Add the Malaysian Curry Blend and cook for 1 minute. Stir in the flour and tomato puree. Add the yogurt a little at a time, stirring well after each addition. Blend in the stock, salt and coconut. Bring to the boil stirring. Add the spinach and prawns and heat through. Serve with rice cooked with the Indian Rice Seasoning. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized

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