Goan Tonak Inspired Double Prawn and Bean Curry
with Rice and Spinach
- Celery
- May contain traces of allergens
Tonak is a traditional Goan curry based around beans, grated coconut and sweet onion. Tonak literally means 'gravy' or 'curry' in the Konkani language! Our version contains added prawns, pepper and spinach, which work well with the mildly spiced sauce.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Green Pepper
(May contain traces of: Celery)
4 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
1 sachet(s)
Curry Powder Mix
1 sachet(s)
Ground Turmeric
15 grams
Ginger Puree
30 grams
Desiccated Coconut
10 grams
Vegetable Stock Paste
300 grams
King Prawns
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
20 grams
Butter
1 tbsp
Honey
250 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and chop the onion into small pieces. Put a large frying pan on medium heat. Once hot, melt in the butter (see pantry for amount). Once melted, add the onion to the pan and fry until softened, 8-10 mins.
Meanwhile, halve the green pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.
Once the onion has softened, add the garlic, curry powder, turmeric and ginger puree. Fry for 1 min. Scoop the onion and spices out of the pan and transfer to a blender. TIP: If you don't have a blender, leave the onion as is and add the pepper straight to the onion.
Add a drizzle of oil to the (now empty) frying pan on medium-high heat. Once hot, add the pepper and fry until slightly softened, 5-6 mins.
Add the desiccated coconut to the onion in the blender and pulse until finely chopped and combined. TIP: If you don't have a blender, add the coconut to the onion and pepper.
Add the blended onion mixture, vegetable stock paste, kidney beans, honey and water for the sauce (see pantry for both amounts) to the pepper pan.
Bring to the boil, then simmer until the sauce has slightly thickened, 5-6 mins.
Drain the prawns. Stir the prawns into the curry and bring to the boil, then cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Divide the rice between bowls.
Spoon over the goan tonak inspired curry.
