Ingredients

• 1 tbsp vegetable oil
• 5 large prawns
• shells and heads only
• ½ fresh green chilli
• chopped
• 25g/1oz fresh ginger
• sliced
• ¼ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 300ml/½ pint boiling water
• 1 tsp curry powder
• 1 tsp tomato purée
• 1 tbsp grated fresh coconut
• 1 lime
• juice only
• handful fresh spinach
• 25g/1oz basmati rice
• cooked
• small handful fresh coriander leaves
• to garnish

Directions

• Heat the vegetable oil in a medium saucepan
• add the prawn shells and heads
• chilli
• ginger
• onion and garlic and sauté for 2-3 minutes.
• Add the water
• curry powder
• tomato purée
• grated coconut and lime juice. Bring to the boil and cook for ten minutes.
• Place a fine sieve over another clean pan
• pass the mixture through the sieve and discard everything that is left in the sieve. Add the spinach and rice to the broth and stir.
• To serve
• pour into a bowl and garnish with coriander leaves.