Jhinga Palak (Prawn Saag)
Juicy king prawns in a creamy-looking spinach sauce finished with coconut cream, quick enough for a midweek dinner.
Made with Saag (spiced spinach) base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £2.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the prawns dry and season with the chilli powder and a pinch of salt.
- 2
Cook the basmati rice to the packet instructions and keep it covered.
- 3
Heat the oil in a wide pan over a medium heat. Cook the onion for 6 minutes until soft, then stir in the ginger garlic paste for 1 minute.
7 min - 4
Pour in your ready made saag spinach base (see the base recipe) and the coconut cream. Simmer gently for 5 minutes.
5 min - 5
Add the prawns and cook for 3 to 4 minutes, turning once, until pink all over and cooked through.
3 min 30 s - 6
Stir in the lemon juice, taste for salt and serve over the rice.
Tips
- Add the prawns last. Overcooked prawns turn rubbery.
- Coconut cream gives a rich finish without dairy. Use double cream if you prefer.
- Cooked prawns can go in for the last 2 minutes just to warm through.
Storing and freezing
Best eaten fresh. Keeps for 1 day in the fridge, cooled within 1 to 2 hours, and reheated gently until steaming hot all the way through. Do not freeze.
Questions
Can I use frozen prawns?
Yes. Thaw fully in the fridge and pat dry before cooking.
Can I use cooked prawns?
Yes. Stir in 400 g cooked prawns for the last 2 minutes, until piping hot.
Is it dairy free?
Yes, with coconut cream. Swap in double cream or yoghurt if dairy is fine for you.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.