Keralan Prawn Curry

Brought to you by:

Flora

4 serving

4.5 2 ratings Review this recipe

Prep time: 30 mins

Cook time: 20 mins

Serves: 4

Tip: for a traditional biryani dish, layer the rice and prawn masala alternatively together with the garnish and some chopped coriander, and oven-bake for 10 minutes.

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Ingredients Method

Ingredients

500g raw tiger prawns , peeled
1 tsp chilli powder
½ tsp turmeric powder
2 large onions , sliced, 1 for the rice, 1 for the masala
3 tbsp ginger paste
3 tbsp garlic paste
2 green chillies, left whole but split vertically
2 tsp ground coriander
2 tbsp lemon juice
10 mint leaves , chopped,.or 1 tsp mint sauce
1½ tsp garam masala
2 tsp coriander
350g basmati rice
3 tbsp olive oil
1 handful roasted cashew nuts , to garnish - optional

Method

Step 1

Toss the prawns with chilli, turmeric and a little salt and set aside to marinate for 20 minutes.

Step 2

Now cook the rice. Pour 120ml of water in a pot and add 350g of rice to it. Cook in the microwave at full power for 20 minutes.

Step 3

Meanwhile, heat the Flora Cuisine in a non-stick frying pan. Add in the onion and fry, stirring, until softened. Take the rice pot from the microwave, mix in the fried onion with a little salt to taste and resume cooking the rice in the microwave for the remaining time.

Step 4

In the same frying pan, fry the marinated prawns in 2 batches. Fry each batch of prawns on one side for 4-5 minutes, then turn the prawns and fry for another minute. Using a slotted spoon, transfer them to a kitchen towel.

Step 5

Using the same pan, fry the onion for prawn masala till light brown. Add ginger paste, garlic paste and green chillies and mix in. Add in ground and fresh chopped coriander, 125ml water, salt, the fried prawns, lemon juice, mint and garam masala and simmer gently.

Step 6

Once the rice is cooked through, use a fork to fluff it up. Lightly mix the rice and the prawn masala together and garnish with roasted cashew nuts. Serve with yogurt raita, hot pickle and poppadoms.