Masala Prawns with Lemon and Pine Nut Rice

Name: Masala Prawns with Lemon and Pine Nut Rice
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 teaspoon ground coriander; 1 teaspoon finely grated lemongrass (use a microplane); 20 ml fresh lemon juice, strained; ½ teaspoon ground cumin; 50 g ghee; 1 teaspoon ground chilli; 1 teaspoon ground turmeric; 2 tablespoons shredded mint leaves; 4 tablespoons roasted pine nuts; 40 ml fresh lemon juice, strained; 3 teaspoons sea salt; 250 g basmati rice, soaked in cold water for 30 minutes then drained; 750 ml White Chicken Stock; ½ teaspoon ground cardamom; 1 teaspoon finely grated lemon zest; 1 large red chilli, minced; 1 teaspoon sea salt; 4 cloves garlic, minced; 2 tablespoons ghee; 4 golden shallots, minced; 2 tomatoes, peeled and chopped; 1 tablespoon fresh curry leaves; 2 teaspoons nigella seeds; 1 tablespoon brown mustard seeds; 12 large raw tiger prawns, shelled and deveined; 12 fresh curry leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

The rice pilaf or pulao is an ideal partner for fried or grilled fish and shellfish. I have tasted similar pilafs at many restaurants in Mumbai and Delhi, where cashews or almonds are sometimes used instead of pine nuts. When preparing this, I suggest you marinate the prawns first, then start the rice and while it’s cooking in the oven, fry the prawns so that they are both ready at the same time.