Keralan Prawn Curry
By Flora
Published on 21 April 2022
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.Time and servings
50 minsTotal time
4Servings
30 minsPrep time
20 minsCooking time
Ingredients
- 2 tsp of coriander
- 1 tsp of chilli powder
- 0.5 tsp of turmeric powder
- 2 large onions, sliced, 1 for the rice, 1 for the masala
- 2 green chillies, left whole but split vertically
- 2 tsp of ground coriander
- 10 mint leaves, chopped,.or 1 tsp mint sauce
- 1.5 tsp of garam masala
- 350 g of basmati rice
- 1 handful of roasted cashew nuts, to garnish - optional
- 500 g of raw tiger prawns, peeled
- 3 tbsp of ginger paste
- 3 tbsp of garlic paste
- 2 tbsp of lemon juice
- 3 tbsp of olive oil
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.