Goan-Style Jumbo King Prawn Balchão Curry With Rice

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, add your white long grain rice and 225ml [300ml] [450ml] 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 12-15 min or until all the water has absorbed and the rice is cooked

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

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 high, drain your jumbo 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 3-4 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