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Prawn Moilee with Coriander Rice and Peanut Salsa
Recipe by Depinder Chhibber
Now, this is a dish you have to try! Starring succulent prawns, coriander infused rice, and mouthwatering peanut salsa, it'll be a new family favourite!
- Steps
- Ingredients
Steps
- For the Prawn Moilee, place prawns into a bowl. Add 2 teaspoons turmeric powder and salt and mix until evenly coated.
- Place ginger, garlic and green chillies into a food processor and finely chop. Set aside.
- Place a frypan over medium heat. Add 3 tablespoons coconut oil and once hot, add 2 sprigs curry leaves, 1 tsp mustard seeds and 1/4 tsp asafoetida and allow to sizzle.
- Reduce heat to low. Add 3 tablespoons of the ginger paste to the pan and mix well.
- Add sliced onion and cook until lightly golden. Add coriander, cumin and remaining 2 teaspoons turmeric and cook, stirring constantly until toasted and fragrant.
- Add coconut milk, lime juice and balance with sugar and salt, to taste. Add ¼ - ½ cup water if sauce appears to be too thick.
- Add prawns and cook for 3-4 minutes. Remove from the heat and transfer the curry to a serving bowl to avoid overcooking the prawns. Cover loosely with foil to keep warm.
- Just before serving, heat 2 tablespoons coconut oil in a small saucepan.
- Add remaining 2 sprigs curry leaves, dried chillies, 1 tsp mustard seeds and 1/4 tsp asafoetida. Once seeds start to pop and leaves start to sizzle, remove from the heat and pour over the prawn curry.
- For the Coriander Rice, wash the rice in a large sieve until the water runs clear.
- Heat 3 cups of water in a saucepan, transfer the strained rice and cook until just tender, about 10 minutes. Strain then rinse rice under cold water.
- Heat coconut oil in a medium, deep frypan over medium heat. Add curry leaves, dried red chillies, mustard seeds and asafoetida and allow to spatter.
- Add onions, ginger, garlic and chilli paste and sauté until lightly golden.
- Meanwhile, place coriander leaves and 1 tbsp water into a small food processor and blend until smooth. Add to the pan, followed by the cooked rice and stir gently for 2-3 minutes. Season with salt then remove from the heat and set aside.
- For the Peanut Salsa, toast peanuts in a small frying pan until browned. Transfer to a bowl Add remaining ingredients and mix well.
- To serve, serve Prawn Moilee with Rice and Peanut Salsa on the side. Garnish with coriander leaves.
