Recipe for Malaysian Prawn and Spinach Curry

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 tsp	Oil
1 x	Onion, chopped
2 tbl	Schwartz Mild Malaysian Curry Blend
1 tbl	Plain flour
1 tbl	Tomato puree
1 x	150 gram car natural yogurt, (5 1/2 oz)
300 ml	Vegetable stock, (1/2 pint)
1 pch	Salt
25 gm	Creamed coconut, (1 oz)
225 gm	Frozen leaf spinach, defrosted and drained (8 oz)
350 gm	Cooked, peeled prawns, defrosted if frozen (12 oz)
175 gm	Rice, (6 oz)

Instructions:

Instructions: Heat the oil in a large frying pan and fry the onion until softened. Add the Malaysian Curry Blend and cook for 1 minute. Stir in the flour and tomato puree. Add the yogurt a little at a time, stirring well after each addition. Blend in the stock, salt and coconut. Bring to the boil stirring.

Add the spinach and prawns and heat through.

Serve with rice cooked with the Indian Rice Seasoning.

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