Chilli prawns with red onion and turmeric khichdi

4
45 minutes

Ingredients

Herb chutney

  • 40g of fresh mint leaves, chopped
  • 200g of coriander, chopped
  • 3/4 lemon, juiced
  • 3/4 tbsp of granulated sugar
  • 4 tbsp of Greek yoghurt
  • 1 tbsp of mayonnaise
  • 1 garlic clove, chopped
  • 1/2 tbsp of green chillies, finely chopped
  • salt

Red onion, cumin and turmeric khichdi

  • 1 red onion, chopped
  • 1 tbsp of ginger, finely chopped
  • 3 tbsp of Greek yoghurt, lightly whisked
  • 2 tbsp of unsalted butter
  • 600ml of vegetable stock, warmed
  • 1 tbsp of cumin seeds
  • 1 tbsp of green chillies, finely chopped and deseeded
  • 1 tsp turmeric
  • 1 tbsp of fresh coriander, chopped
  • 1 tbsp of garlic, finely chopped
  • 150g of basmati rice
  • 1 tbsp of vegetable oil

Crispy prawns

  • 8 prawns, shelled and de-veined with end of tail attached
  • 2 eggs
  • 1 tbsp of cornflour
  • 1 tsp fresh coriander, chopped
  • 1/2 tsp red chilli powder
  • 2 tbsp of ice cold water
  • vegetable oil
  • salt

Method

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 chillies
  • 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 chillies
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 yoghurt, 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
6
To make the crispy 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-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
  • 8 prawns, de-veined tail with the shells left on
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