Prawn pilaf
Ingredients
- ½ cup raw cashew nuts
- ¼ cup raw peanuts
- 1 small cinnamon stick
- 4 cardamom pods shelled
- 4 cloves
- 1 tablespoon whole black pepper
- ½ coconut milk (optional)
- ½ kg shelled prawns (leave the tail which gives a nice look)
- 1 tablespoon chilli paste or powder
- ½ teaspoon turmeric powder
- oil to fry
- 1 chopped onion
- 2-3 spring onions
- 3- 4 curry leaves
- ½ lemon juice
- salt
- 1 cup hot water
- 1 tablespoon white sesame seeds
- ½ cup chopped coriander
Method
- Dry grind cashew nuts, peanuts, cinnamon, caramom , cloves and black pepper. (I use a coffee grinder for this.)
- You can also wet grind it if you like using ½ cup coconut milk and this can be prepared well in advance because it will keep in fridge for 2-3 days.
- Mix prawns with chilli paste and turmeric. Leave it aside for 10 minutes.
- Heat oil in wok and brown the prawns on both sides - do not over cook.
- Add chopped onion, spring onions, curry leaves and stir for a minute or so. Now add lemon juice and the dry powdered ingredients and salt.
- Mix well add water and sesame seeds cover and simmer for 5 minutes. Garnish with chopped coriander. Serve with rice.
- This curry can be mixed in with 2 cups of already cooked basmati rice and makes a delicious pilaf.
