Goan Yellow Prawn And Spinach Curry


  • 1 large onion diced
  • 2 large potatoes cubed and boiled until just done
  • 1 cup frozen peas defrosted
  • 1 kg whole deveined peeled uncooked prawns
  • 1 bunch fresh coriander chopped
  • 1 bunch English spinach washed drained and julienned
  • 2 green chillies de-seeded and cut into strips
  • 4 tbsp olive oil
  • 1 jar Goan Yellow Curry
  • 1 tsp salt – or to taste


  1. Boil cubed potatoes until just done, drain and keep aside.
  2. Heat oil in large, heavy-based saucepan and fry the onions until well browned, stirring often.
  3. Add the prawns and fry for a couple of minutes until sealed.
  4. Add 1 jar Goan Yellow Curry and green chilli and fry for a further minute on medium heat stirring gently.
  5. Fold in the peas, potatoes, spinach, chopped coriander and add water to just cover.
  6. Simmer for 5 minutes on low heat.
  7. Taste for salt.

Serving Suggestion

Serve with steamed basmati rice, chapattis or red lentil pilaf and Goan Cuisine Cucumber Achar

Variation: fold  boiled drained red rice through boiled white basmati rice once both are cooled (uncooked: 2 cups white to 1 cup red).