Asma Khan’s saag chingri

The combination of prawns and spinach is a Bengali favourite. It is a great dish to treat yourself and your friends – a dish with an expensive ingredient, combined with spinach to make it economical.

Total cost: £9.99

Serves 4
raw peeled king prawns 330g
turmeric powder ½ tsp
chilli powder ¼ tsp 
medium brown onions 2
garlic 1 whole bulb
fresh ginger root 100g
fresh red chillies 1 packet
vegetable oil 4 tbsp 
frozen leaf spinach 900g
salt 1 tsp 
naan 1 packet, to serve

Wash the prawns, then pat dry with kitchen paper. Rub the prawns with turmeric and chilli powder and set aside.

Peel and thinly slice the onions into half-moon rings. Crush 6 garlic cloves into a paste, then make a paste with the fresh ginger (you’ll need 2 tablespoons). Set aside 1 chilli to serve and chop the remaining chillies into thick slices.

Heat the oil in a medium sized saucepan on high heat, add the prawns and stir-fry quickly to seal. Transfer the prawns to a plate and set aside. Add the onions to the pan and fry till the edges brown, then add the garlic and ginger pastes and chopped chillies. Fry till the oil separates from the onion mixture. Add the frozen spinach and salt and cook till the water released from the spinach has evaporated. Add the prawns to the spinach mixture and cook for a few more minutes. Check the seasoning, adding more salt if required. Garnish the saag chingri with the sliced reserved chilli then serve, with naan, if you like.
Asma Khan is chef-patron of Darjeeling Express in London

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