Goan-Style Jumbo King Prawn Balchão Curry With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Peel and finely dice your red onion[s]

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

Peel and roughly chop your garlic

Add the chopped ginger, chopped garlic, 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

Tip: Don't have a pestle & mortar? Use a food processor instead!

Add 2 tbsp [3 tbsp] [4 tbsp] vegetable oil and give everything a good mix up – this is your balchão spice paste

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

Wash your spinach, then pat it dry with kitchen paper

Once fragrant, increase the heat to medium-high, drain your prawns, then add them to the pan with your tamarind paste, cider vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 5-5 min or until the prawns are almost cooked through

Add your spinach with 60ml [80ml] [100ml] cold water and cook for a further 3-4 min or until the spinach has wilted, the sauce has thickened to a curry-like consistency and the prawns are cooked through – this is your Goan-style jumbo king prawn balchão curry