90min 2 ppl
Saag Prawn
30 minutes
2 people
Medium
30 min · 11 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 34g
Carbs 10g
Fats 10g
About this dish
Juicy king prawns cooked in a lightly spiced, silky spinach sauce — the sweet shellfish and iron-rich greens are a classic pairing, and the saag's fresh flavour balances the richness of the prawns perfectly.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Spinachor 200g frozen, defrosted and squeezed dry300 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced1.5
- Fresh Gingerfinely grated7.5 g
- Green Chillifinely sliced0.5
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Dairy & Eggs
- Ghee or Vegetable Oil1.5 tbsp
- Creamoptional, to finish0.5 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Ground Cumin0.25 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Utensils
- Large heavy pan
- Blender
- Sharp knife
- Chopping board
- Grater
- Wooden spoon
- Food thermometer
Method
1
Peel and devein the king prawns if not already done. Pat dry and set aside.
Approx. 3 minutes
2
Finely dice the onion, mince the garlic, finely grate the ginger, and thinly slice the green chilli.
Approx. 5 minutes
3
If using fresh spinach, blanch for 2 minutes in boiling water, drain, cool under cold water, squeeze dry, then blend to a smooth purée. Set aside.
Approx. 5 minutes
4
Heat the ghee in a large heavy pan over medium heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
5
Add the diced onion and cook, stirring occasionally, for 8 minutes until soft and golden.
Approx. 8 minutes
6
Add the garlic, ginger, and green chilli. Cook for 2 minutes, stirring, until fragrant.
Approx. 2 minutes
7
Add the ground coriander, ground cumin, and turmeric. Cook for 1 minute, stirring constantly so the spices don't burn.
Approx. 1 minutes
8
Stir in the spinach purée and cook for 3 minutes, stirring frequently, until the sauce is hot and slightly thickened.
Approx. 3 minutes
9
Add the king prawns and stir to coat. Cook for 5–6 minutes until the prawns are pink and cooked through. Internal temperature should reach 60°C / 140°F — check with a thermometer. Do not overcook.
Approx. 6 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Finish with a swirl of cream if using. Serve immediately with rice or naan.
Approx. 1 minutes
