Goan Prawn Balchão Curry With Basmati Rice & Naan

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and dice the red onions (as finely as you can!)

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-low heat

Once hot, add the diced onion with a pinch of salt and cook for 10-12 min or until softened

Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and keep covered until serving

Tip: Add a knob of butter once cooked for extra indulgence

Meanwhile, peel (scrape the skin off with a teaspoon) and roughly chop the ginger

Peel and roughly chop the garlic

Add the chopped garlic, ginger, ground coriander, ground cumin, chilli flakes, cayenne pepper (can't handle the heat? Go easy!) and a generous pinch of salt to a pestle & mortar and grind to a smooth paste

Add 2 tbsp [4 tbsp] vegetable oil and give everything a good mix up – this is your balchão spice paste

Tip: Alternatively, use a food processor!

Once the onion has softened, add the balchão spice paste and tomato paste to the pan and cook for 4-5 min or until fragrant

Once fragrant, add the plain naans to a baking tray and put the tray in the oven for 3-4 min or until warmed through

Add the king prawns, tamarind paste, cider vinegar and 1 tsp [2 tsp] sugar and cook for 2-3 min or until the prawns are almost cooked through

Wash the baby leaf spinach, then pat it dry with kitchen paper

Add the spinach with 60ml [100ml] cold water and cook for a further 2-3 min or until the spinach has just wilted and the sauce is thickened to a curry-like consistency – this is your Goan prawn balchão curry