Crisp prawns and red onion-turmeric khichdi

Crisp prawns and red onion-turmeric khichdi

Crisp prawns and red onion-turmeric khichdi

PT45M

Why not try?

1
To make the herb chutney, place all of the ingredients except the mayonnaise in a food processor and blitz to form a smooth paste, adding a very small amount of water if necessary
  • 40g of fresh mint leaves
  • 200g of coriander
  • 1/2 tbsp of green chilli
  • 1 garlic clove
  • 4 tbsp of Greek yoghurt
  • 3/4 lemon
  • 3/4 tbsp of granulated sugar
  • salt
2
Transfer to a mixing bowl, add the mayonnaise and check the seasoning. If you store this chutney in the fridge, it will keep its bright green colour for 2 days
  • 1 tbsp of mayonnaise
3
For the khichdi, heat the oil and 1 tablespoon of butter in a pan and add the cumin seeds. As they splutter, add the garlic and sauté for a minute over a medium heat. Add the ginger, chilli and red onion and sauté for 2 minutes
  • 1 tbsp of vegetable oil
  • 1 tbsp of unsalted butter
  • 1 tbsp of cumin seeds
  • 1 tbsp of garlic
  • 1 tbsp of ginger
  • 1 red onion
  • 1 tbsp of green chilli
4
Add the turmeric and rice and cook for 2 minutes longer. Pour in the warmed vegetable stock, bring to the boil, then reduce the heat and simmer until the stock has been absorbed and the rice is almost done
  • 1 tsp turmeric
  • 150g of basmati rice
  • 600ml of vegetable stock
5
Add the yogurt, season with salt and continue cooking until the rice is tender. Finally, stir in the second tablespoon of butter and chopped coriander
  • 3 tbsp of Greek yoghurt
  • 1 tbsp of unsalted butter
  • 1 tbsp of fresh coriander
  • salt
6
To make the crisp prawns, beat the eggs, coriander, chilli powder, cornflour and some salt with 2 tablespoons of ice-cold water to make a smooth batter. The cold water helps to keep the batter crisp
  • 1 tsp fresh coriander
  • 1/2 tsp red chilli powder
  • 1 tbsp of cornflour
  • salt
  • 2 eggs
  • 2 tbsp of ice cold water
7
Heat the oil to 180°C in a deep-fat fryer or a deep saucepan (if you don’t have a thermometer, check it is hot enough by adding a cube of bread to the oil. It should start to bubble and fry, but not burn, the moment it has been added)
  • vegetable oil
8
Dip the prawns in the batter without coating the tails, then drain off the excess and deep-fry in the hot oil until crisp. Drain on kitchen paper
9
To serve, pipe or drizzle the herb chutney on to 4 plates and place a 6cm ring mould in the centre. Spoon in the khichdi, then remove the mould and place 2 prawns on the rice

Ingredients

Metric

Imperial

Comments ()

Crisp prawns and red onion-turmeric khichdi

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...