As I was walking through Whitechapel and negotiating through the crowds whilst checking out all the veggies from the home country it delighted me no end to find red spinach amongst the throngs of vegetables laid out on display at the marlet stalls. The last time I munched on red spinach must have been years ago when I actually lived there. Red spinach belongs to the superfood group because it is so full of goodness. Red spinach tastes amazing and with rice it is heavenly in terms of home comfort cooking. So here it 'lal saag and chingri' - red spinach and prawns.
1. The first thing about red spinach is prepping it. This can be slightly time-consuming but don't fret it's worth it.
2. Pluck the leaf stalk from the main stem.
3, Cut the stems into a couple of inch long pieces, then clip the ends of pieces and strip away the outer skin.
4. Into some hot oil saute one whole medium-sized chopped onions.
5. Chop up a few green chillis depending on how hot you want it.
6. Add a large spoon of ginger garlic mix.
7. Then add a packet of prawns.
8. Stir it all together and let cook for a few minutes.
9. Add in the red spinach leafs and chopped up stalks.
10. Cover with lid and allow to cook for a few minutes.
11, Add some salt.
12. Stir it all in.
13. Serve up the red spinach and prawns with some steaming hot basmati rice,,,,and voila.
