Fish Indian Starters

Prawns and spinach on Indian flatbreads


  • 225g Raw prawns, shelled and de-veined
  • 2 large handfuls Fresh spinach, washed and roughly chopped
  • 2 Tomatoes, halved and sliced
  • 2 tbsp Groundnut oil
  • half tsp Mustard seeds
  • half tsp Onion seeds
  • 1 tsp Fresh ginger, grated
  • 1 Green chilli, finely chopped
  • 1 tsp Salt
  • 2 tbsp Fresh coriander, chopped
  • 1 Lime
  • 2 Indian flatbreads (eg chapatis)


Heat the oil in a large frying pan and add the mustard and onion seeds. When they start to sizzle and pop, reduce the heat and add the garlic, ginger, chilli, tomatoes, spinach and salt. Stir fry for about 5-7 minutes.

Add the prawns and fry for another few minutes or until the prawns are cooked through. Squeeze in a quarter of the lime and add the coriander. Mix through and taste to check the seasoning.

Warm the flatbreads in a dry frying pan. Serve the prawns on top of the fatbreads with lime wedges on the side to squeeze over.

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