Rosewater & pistachio kulfi with griddled mangoes
Kulfi is usually made from milk that has been boiled for several hours. This sneaky version is made with condensed milk, so all the hard work has been done for you.
Goan prawn & coconut curry with cumin rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp sunflower oil
- 1 onionthinly sliced
- 1 tbsp freshly grated ginger
- 2 garlic clovescrushed
- 1 red chillideseeded and sliced
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 tsp ground coriander
- 10 curry leaves
- 1 large potatodiced
- 400ml can half-fat coconut milk
- 8 cherry tomatoeshalved
- handful baby spinach
- 200g pack raw peeled prawn
For the cumin rice
- 1 tsp cumin seed
- 175g basmati rice
Nutrition: per serving
- kcal771
- fat22g
- saturates13g
- carbs105g
- sugars9g
- fibre6g
- protein33g
- salt0.6glow
Method
step 1
Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
step 2
Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
step 3
Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
