bakebin
Recipe name
Information (e.g. overall cooking time, portion amount)
Ingredients
220g cherry tomatoes 1 green pepper, finely sliced 1 onion, roughly sliced 2cm fresh ginger, grated 2 tsps mustard seeds 1 tsp freshly ground black pepper 1 tsp ground coriander 1 heaped tsp grond cumin half tsp ground tumeric 1 tsp ground chilli A few curry leaves (optional) 1 tsp sea salt 1 tbsp oil 400g tin of coconut milk 300-350g raw king prawns (defrosted) 100g spinach, roughly chopped 1 lime, juice only handful of fresh coriander (to serve) 1 red chilli, finely chopped (to serve)
Method
Preheat the oven to 180c fan/200c/gas 6 Top the tomatoes, green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly. Transfer the tin to the oven and roast for 15-20 minutes Squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9 - 10 minutes, or until the prawns are pink and just cooked through. Taste and season with the lime juice and more salt as needed, scatter over the coriander and chopped chilli to taste and serve with flatbreads or white basmati rice.