Heat the vegetable oil in a medium saucepan, add the prawn shells and heads, chilli, ginger, onion and garlic and sauté for 2-3 minutes.
Add the water, curry powder, tomato purée, grated coconut and lime juice. Bring to the boil and cook for ten minutes.
Place a fine sieve over another clean pan, pass the mixture through the sieve and discard everything that is left in the sieve. Add the spinach and rice to the broth and stir.
To serve, pour into a bowl and garnish with coriander leaves.
