Our feature dish for this month comes from the menu of Sam Christie’s (Longrain) latest culinary venture, Subcontinental. We provide the exact ingredients they use in the restaurant so you can recreate this amazing meal at home. 

"We are very excited to be partnering with The Cook's Grocer and have chosen the Bengali curry of prawns as it encapsulates what we are trying to do at Subcontinental" said Sam.

30 Minutes. Gluten Free. Sugar Free. Dairy Free. 

Serves 2.

300g Australian prawns
2cm ginger
3 cloves garlic
3 cardamom pods
1 green chilli
1 brown onion
1 bay leaf
1 tomato
1 x 400g tinned coconut milk
3 curry leaves
3 stems silverbeet
1 teaspoon turmeric powder
1 teaspoon garam masala
2 tablespoons mango powder
3/4 cup long grain rice

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot remove from heat and set aside for minimum of 15 minutes.

Prepare curry
Finely chop onion. Dice 1/4 of tomato. Deseed and finely chop chilli. Peel and grate ginger and finely chop garlic. Roughly chop silverbeet leaves (discard stems). Bash cardamom pods until they open.

Make curry sauce
Heat a non-stick fry pan on a medium heat with enough oil to cover the base. Fry curry leaves until crisp. Remove and place on paper towel to one side. Return the pan to heat and add the bay leaf and cardamom then the ginger and garlic and cook until lightly browned. Next add the chopped onions and cook for 3 - 5 minutes until soft. Add the chilli and tomatoes and cook until they start to break down. Add the spice mix stir to coat and season with salt. Next add 1/2 tin of coconut milk. Finally pour into a blender and blend to a smooth sauce.

Cook prawns
In the same pan, add 1 tablespoon of oil. Cook prawns until half cooked. Add a pinch of salt and the spinach and cook until wilted. Add the curry sauce to the saucepan and cook until prawns are cooked through and have changed colour.

To serve
Fluff rice with a fork, place in bowls, top with the curry and finish with the crisp curry leaves.

This recipe was created by Subcontinental. For more information visit


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


November 03, 2015 by Timothy Ryder
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