Ingredients

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp ground ginger
• ½ tsp ground turmeric
• 1 cardamom pod
• 1 garlic clove
• roughly chopped
• ½ lemon
• juice only
• 1 tbsp olive oil
• 2 Scotch Bonnet chillies
• seeds removed
• halved
• ½ onion
• finely sliced
• 2 tbsp white wine
• 2 ripe tomatoes
• chopped
• 6 large prawns
• peeled and deveined
• 5 tbsp double cream
• 100g/3½oz spinach leaves
• 100ml/3½fl oz plain yoghurt
• 2 tbsp finely chopped fresh mint
• ½ lemon
• juice only
• salt
• to taste
• boiled rice
• to serve

Directions

• For the curry
• place the coriander seeds
• cumin
• ginger
• turmeric
• cardamom and garlic into a mortar and pestle and pound together. Add the lemon juice and stir to make a paste.
• Heat the oil in a pan and add the spice paste
• Scotch Bonnet chillies and onion. Fry gently for five minutes
• or until the onion is softened.
• Add the white wine and simmer until reduced by half.
• Add the tomatoes
• prawns and cream and bring to the boil. Reduce the heat and simmer for 3-4 minutes
• or until the prawns have turned pink and are completely cooked through.
• Add the spinach and stir until just wilted.
• For the raita
• mix the raita ingredients together in a small bowl.
• Serve the curry with rice and the raita.