Fresh root ginger: 15g, peeled and roughly chopped
Ground coriander: 1 tsp
Ground cumin: 1 tsp
Dried chilli flakes: 1/2 tsp
Cayenne pepper: 1/2 tsp
Tomato paste: 32g
King prawns: 171g
Tamarind paste: 15g
Cider vinegar: 30ml
Sugar: 1 tsp
Baby leaf spinach: 80g
Basmati rice: 130g
Salt
Vegetable oil
Water: 300ml
Method
Fry the onion in a wide pan with a generous drizzle of vegetable oil over a medium heat for 10-12 min or until softened.
Rinse the rice and cook in the water for 10-12 minutes.
Add the chopped garlic, ginger, ground coriander, ground cumin, chilli flakes, cayenne pepper and a generous pinch of salt to a pestle & mortar and grind to a smooth paste. Add 2 tbsp vegetable oil and give everything a good mix up.
Once the onion has softened, add the Balchao spice paste and tomato paste to the pan and cook for 4-5 min or until fragrant.
Add the king prawns, tamarind paste, cider vinegar and 1 tsp sugar and cook for 2-3 min or until the prawns are almost cooked through.
Add the baby leaf spinach with 60ml cold water and cook for a further 2-3 min or until the spinach has just wilted and the sauce is thickened to a curry-like consistency.
Serve the Goan prawn Balchao curry over the basmati rice.