King Prawn with Spinach Curry | King Prawn Saag Recipe from Gandhi Indian Restaurant & Takeaway, Stoke-on-Trent (2025 Edition)
Introduction to King Prawn Saag
The King Prawn with Spinach Curry, commonly known as King Prawn Saag, is a luxurious and flavorful Indian dish combining succulent prawns with creamy spinach. This dish balances spices, creaminess, and the natural sweetness of king prawns, making it a favorite in both Indian restaurants and home kitchens.
At Gandhi Indian Restaurant & Takeaway, Stoke-on-Trent, this dish is a signature item, celebrated for its fresh ingredients, authentic spices, and restaurant-quality preparation. Served with steamed basmati rice or naan, it delivers a perfect combination of protein and greens.
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Why This Dish is Popular in Indian Restaurants
- Delicate yet flavorful prawns complement the mild spinach base.
- Nutritious and rich in protein while being lighter than cream-heavy curries.
- The vibrant green curry is visually appealing and appetizing.
- Suitable for diners seeking seafood curries that are both authentic and healthy.
Gandhi Indian Restaurant & Takeaway elevates this classic by using fresh king prawns, premium spices, and perfectly blended spinach puree, giving it a taste that rivals any high-end Indian restaurant.
The History and Origins of Saag Curries
From North India to International Fame
Saag curries, originating in North India and Punjab, traditionally feature spinach or other leafy greens cooked with aromatic spices. These curries are renowned for their creamy texture and earthy flavor and have been adapted worldwide in Indian restaurants.
Role of Seafood in Indian Cuisine
Seafood curries are prominent along India’s coastal regions. Combining seafood with saag is a modern fusion adaptation, popularized in UK Indian restaurants to offer lighter, nutrient-rich alternatives to cream-heavy curries.
Key Ingredients for King Prawn Saag
Fresh Prawns and Spinach
- 400g king prawns, deveined and peeled
- 250g fresh spinach leaves, washed and chopped
- 1 small onion, finely chopped
Essential Spices and Aromatics
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp chili powder (adjust to taste)
- Salt to taste
Optional Ingredients and Variations
- 2 tbsp cream or coconut milk for richness
- Green chilies for heat
- Fenugreek leaves (kasuri methi) for authentic aroma
- Tomato puree for slightly tangy base
Step-by-Step Recipe: How to Make King Prawn with Spinach Curry
Step 1: Preparing the Spinach Puree
- Blanch spinach in boiling water for 1–2 minutes.
- Drain and blend into a smooth puree.
- Set aside for later use.
Step 2: Cooking the King Prawns
- Heat oil in a pan.
- Add cumin seeds and fry until fragrant.
- Add onions and sauté until golden.
- Stir in ginger-garlic paste, turmeric, coriander powder, and chili powder.
- Add king prawns and sauté for 2–3 minutes until they start turning pink.
Step 3: Combining Spinach and Prawns
- Add the spinach puree to the prawns.
- Mix gently to coat prawns evenly.
Step 4: Simmering and Finishing the Curry
- Simmer for 5–7 minutes on low heat.
- Stir in garam masala, cream/coconut milk, and kasuri methi if using.
- Adjust salt and spice levels to taste.
- Serve hot with steamed rice or naan.
Nutritional Information and Health Benefits
| Nutrient | Per Serving | Benefit |
|---|---|---|
| Calories | 280 kcal | Moderate calorie dish |
| Protein | 28g | Supports muscle health |
| Fat | 12g | Healthy fats from prawns and ghee |
| Carbohydrates | 8g | Low-carb option |
| Iron | High | Supports blood health |
| Vitamin A & C | High | Boosts immunity and vision |
This dish is protein-rich, iron-loaded, and nutrient-dense, making it ideal for those seeking healthy yet flavorful meals.
Chef Tips from Gandhi Indian Restaurant & Takeaway
- Use fresh king prawns for best texture.
- Blanch spinach lightly to preserve nutrients and color.
- Simmer gently to avoid overcooking prawns.
- Add cream or coconut milk at the end to prevent curdling.
- Garnish with fresh coriander for enhanced aroma and presentation.
Common Mistakes to Avoid
- Overcooking prawns — they become rubbery.
- Adding spinach puree too early — may lose vibrant green color.
- Using frozen prawns without thawing — affects texture.
- Skipping spice balancing — could make curry bland.
Serving Suggestions and Pairings
Traditional Indian Sides
- Steamed basmati rice
- Garlic naan or roti
- Mint chutney or raita
Modern Presentation Ideas
- Serve in a shallow bowl for vibrant display
- Garnish with sliced red chili and cream swirl
- Pair with a light white wine like Sauvignon Blanc
Frequently Asked Questions (FAQs)
Q1: Can I use frozen prawns for this curry?
A1: Yes, but thaw completely and pat dry to maintain texture.
Q2: Can I make this dish vegan?
A2: Replace prawns with tofu and cream with coconut milk for a vegan alternative.
Q3: How spicy is the curry?
A3: Mild by default; adjust chili powder or green chilies to taste.
Q4: Can I use baby spinach instead?
A4: Yes, baby spinach works well and has a sweeter flavor.
Q5: What’s the best way to store leftovers?
A5: Refrigerate for up to 2 days in an airtight container. Reheat gently on low heat.
Q6: Can this curry be made in advance for meal prep?
A6: Yes, but add prawns just before serving to avoid overcooking.
Conclusion: Bring Gandhi’s King Prawn Saag Experience Home
The King Prawn with Spinach Curry from Gandhi Indian Restaurant & Takeaway, Stoke-on-Trent is a perfect blend of flavors, nutrition, and Indian culinary tradition. Rich, vibrant, and restaurant-quality, it’s a dish that delights both seafood lovers and those seeking wholesome meals.
Recreate this curry at home to experience authentic Indian restaurant taste, pairing it with rice or naan for a complete dining experience that’s as impressive as it is delicious.
