Ingredients

Steps

• Pound spices, garlic, and ginger in a mortar and pestle, then stir in lemon juice to form a paste.
• Fry the spice paste, chillies, and onion in oil for five minutes until softened.
• Pour in the wine and simmer until the liquid is reduced by half.
• Add tomatoes, prawns, and cream, then simmer for 4 minutes until prawns are pink.
• Stir in the spinach until just wilted.
• Mix the yoghurt, mint, lemon juice, and salt in a bowl to make the raita.
• Serve the curry with boiled rice and the prepared raita.