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Prawn pilaf recipe

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Created by From the kitchen of Jaya Kanthan

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Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Main

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

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Preparation

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.

If you enjoyed this Prawn pilaf recipe then browse more Modern Asian recipes, low-fat recipes, low-cholesterol recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

Modern Asian Restaurants

Displaying 10 of 376 Modern Asian Restaurants.

	Restaurant	Book Online	Suburb
1.	Harry's Singapore Chilli Crab		Sydney
2.	The Chairman and Yip		City
3.	Timmy's Kitchen		Manuka
4.	Taste of Asia		North Hobart
5.	Viet Hoa		Perth
6.	Petaluma's Bridgewater Mill		Bridgewater
7.	House of Chow		Adelaide
8.	Imperial Peking		St Peters
9.	Indochina Thai Restaurant		Unley
10.	Phuket		Glenelg

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