King Prawn and Spinach Saag Curry

King prawn saag curry is very nutritious, rich in vitamins, antioxidants, proteins and still very tasty like all Indian curry dishes. It’s not very spicy so suitable to everyone who doesn’t get along with hot curries. King prawn and spinach saag is an alternative for those who love Indian cuisine but not keen to eat meat. This is a recurrent dish that I tend to have on what I call my ‘Curry Friday’, and never get bored of it. Prawns and spinach are a rare and authentic combination of ingredients, hard to describe as there’s nothing that can be compared to, so why don’t you give it a try?king prawn and spinach saag curry - 2 - world gluttony

king prawn and spinach saag curry
King Prawn and Spinach Saag Curry
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  1. 250 g king prawns
  2. 350 g baby spinach
  3. 1 big onion
  4. 4 garlic cloves
  5. vegetable oil
  6. 1/2 tsp turmeric
  7. 1/2 tsp chilli pepper flakes
  8. 3/4 tsp cumin powder
  9. 3/4 tsp coriander
  1. In a pan, gently fry finely chopped garlic and onion in 2 tablespoons of vegetable oil until the mixture gets soft.
  2. Add turmeric, chilli pepper flakes, cumin powder, coriander, sea salt and fry for another couple of minutes. Add 100 ml of water to make a curry paste.
  3. Add the king prawns and mix it with the curry paste. I used butterfly prawn but I made sure to remove the tail before adding them in the pan. Cook for 3-4 minutes or until the king prawns are cooked.
  4. Add the baby spinach and stir everything. Keep cooking on low heat for 10 minutes or until the curry sauce thickens.
  5. Serve with basmati rice and naan bread or roti and if you like some drops of fresh squeezed lemon juice.
  6. Decorate with cooked tomato slices.
World Gluttony
I am not a professional chef, but just an ordinary guy who loves international food, trying new flavours and cooking when I am in the right mood. I don’t usually follow recipes, unless they are too complicated and need to be read. I love using whatever ingredients are available at home and make my meals from scratch.

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