Goan-Style King Prawn Balchão Curry With Cauliflower 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

Add your basmati rice and cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very 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 set aside (lid on) to steam 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 medium-high, drain your king 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 2-3 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 king prawn balchão curry