Recipes

Crispy Masala Fried Prawns with Coconut Curry Sauce and Ghee Rice

Name: Crispy Masala Fried Prawns with Coconut Curry Sauce and Ghee Rice
Cook time: 45 min
Yield: 4
Cuisine: Kerala
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These crispy masala fried prawns with coconut curry sauce and ghee rice make an impressive yet surprisingly easy seafood dinner, golden, spice-coated prawns served alongside fragrant ghee rice and Kohinoor's authentic coconut curry sauce, no extra effort needed. A restaurant-quality Indian seafood recipe that's ready in under an hour and guaranteed to impress.

Flavour Region

Serves 4

45 minutes mins

Spice Level: Mild

Ingredients

Serves 4

45 minutes mins

Kohinoor Coconut curry sauce - 1 pack
Large prawns - 800g
Garlic paste - 1tbsp
Salt - 1/2tsp
Paprika - 1tsp
Chilli powder - 1/2tsp
Garam masala - 1tsp
Egg - 1
Lemon juice - 1tbsp
White flour - 200gms
Cornflour - 100g
Chopped coriander leaves - 2tbsp
Cooking oil - for deep frying

For Ghee Rice

Kohinoor Basmati rice - 200g
Ghee (clarified butter) - 50gms
Mustard seeds - 1tsp
Chopped onion - 2tbsp
Salt - ½ tsp
Boiling water - 400ml

Crispy Masala Fried Prawns with Coconut Curry Sauce and Ghee Rice

Method

Shell the prawns keeping the tail intact, make a small cut lengthwise on the back of the prawn to remove the black vein. Wash the prawns and dry with paper towels.
To make the ghee rice, wash and soak the rice in lukewarm water and keep aside for 30 minutes, then drain rice in a sieve. Heat ghee in a thick bottom pan. Add the mustard seeds and when they start to crackle add the chopped onion and cook for 3-4 minutes. Mix in the soaked rice, then add salt and boiling water. Allow to cook on medium heat until all the water is absorbed and holes form on the surface of the rice. Cover the pan with a lid, reduce the heat to very low and allow to steam for 7 minutes. Open and fork the rice to make it fluffy.
Marinate the prawns with salt, chili powder, paprika powder, garam masala, garlic paste lemon juice and egg. In a bowl mix the white flour and cornflour. Coat the marinated prawns in this mix and deep fry in hot oil for 2-3 minutes until prawns are crispy fried.
Empty the Kohinoor Coconut Curry sauce into a saucepan and bring to a boil.
To plate, make a mould of the ghee rice and serve with crispy prawns and Kohinoor Coconut Curry, garnished with chopped coriander.