In the last few months I’ve closed down my beloved Malabar Aaanaa food business for various reasons and returned back to paid employment (it’s not that bad), but to keep my hand in so to speak I’ve created The Dish Served to satisfy my need to create food and to share with lovely people.I had a number of recipes on my old site and wanted to share them afresh, so I’m in the process of transferring all my recipes over to here.
PREP TIME: 10 mins
COOKING TIME: 20 mins
1 cup basmati rice
1 inch cinnamon stick
1 star anise
2 green cardamom
salt to taste
drop of oil
1 inch of ginger, grated finely
1 fat garlic clove, finely grated
salt to season
1 tsp Kashmiri chilli powder
1/4 tsp turmeric powder
1 tsp Kerala garam masala
1 diced large red onion
1 inch of ginger, finely grated
2 fat garlic cloves, finely grated
1 tsp, heaped Kashmiri chilli powder
1 tsp coriander powder
1/2 tsp mustard seeds
1 tbsp coconut oil
1 sprig fresh curry leaves
1/4 tsp turmeric
2 tomatoes chopped
100ml coconut milk, thick
200gm shell on prawns, deveined. I like to use the shell on prawns as it gives a better flavour to the dish.
1 tsp coconut oil
1 tsp fresh coriander leaf, finely chopped
Add all the marinade ingredients to the prawns and mix together, put to one side until needed.
Wash the rice.
Heat the oil for the rice and add the whole spices, let the aroma develop from the spice.
Add the rice to the oil, spices, 2 cups of water and salt, cook until the water has disappeared.
While the rice is cooking start the masala, heat the coconut oil in a wide pan and add the mustard seeds, wait for these to start crackling and add the curry leaves, then the onion and cook over a medium heat until translucent.
Add the ginger and garlic, cook for a further 2 minutes and until the raw small has gone then add the chilli powder, coriander powder and turmeric, continue to fry for 1 minute.
Add the chopped tomatoes and cook out until the oil separates from the mixture, once this happens place the masala in a bowl.
In the same pan add the coconut oil and heat, then add the prawns and all the marinade. Fry the prawns until nearly cooked, then add the masala and cook for a further 2-3 minutes.
Add the coconut milk and reduce to the desired consistency, finish with some chopped coriander leaf.
The rice should now be ready to serve with the prawns.
Please use your hands to eat this its a traditional way and will connect you with the dish