Prawn curry with peas

Prawns are a great low-calorie ingredient - they are quick to prepare with a distinct flavour of their own and a satisfying meaty texture. You can even use frozen prawns here, defrosting them fully first. Adding a pinch of saffron to the rice as it cooks not only results in an amazing golden colour but adds an extra layer of taste - I always look for ways of getting more flavour into food whenever I can.

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Step 1

Heat the oil in a medium non-stick sauté pan or wok over a high heat. When hot, add the mustard and cumin seeds. When they begin to pop, add the onion and sauté until just starting to brown. Toss in the green chilli, garlic, ginger and curry leaves and cook for 2 minutes.

Step 2

2. Stir in the tomatoes and saffron and cook for 2-3 minutes or until the tomatoes have softened

Step 3

3. Pour in the fish stock and let it bubble until reduced by half, then add the coconut milk and cook for 5 minutes.

Step 4

4. Add the prawns and peas, and cook until the prawns begin to turn pink. Stir in the spinach and season with salt and pepper to taste, then check that the prawns are cooked.

Step 5

5. Divide the curry between warmed bowls and serve with the saffron rice on the side,