Spicy Fusion Kitchen: curry

Blog, curry

Prawns Curry and Spicy Rice

prawns, shrimp, curry, prawns curry, shrimp curry, spicy rice, prawns recipe, shrimp recipe, prawns curry recipe, shrimp curry recipe, spicy rice recipe, prawns pictures, shrimp pictures, spicy rice pictures, food, foodie, food blog, food blogger, food pictures, food styling, halal, halaal, sea food, sea food pictures, sea food recipes, traditional, traditional food, indian cuisine, fusion food, indian cuisine pictures, fusion cuisine pictures, fusion food pictures, fusion food recipes, indian cuisine recipes, traditional curry, traditional curry pictures, traditional curry recipes, indian curry, indian curry pictures, indian curry recipe, spicy, spicy food, spicy food recipe, spicy food pictures, food stylist, food plating, food plating pictures, food styling pictures, spicy fusion kitchen,

This is one of the first curries my granny taught me

and it's so easy to follow along and tastes amazing!

Oddly this is the first time we actually paired it with rices let alone spicy rice.

Usually we have it with spaghetti or roti

in case you wanted to pair it with something else.

We usually aren't the type of family to have rice on any day of the week beside Friday,

and now that this combo was a hit it will be added to the list of

"What should we cook for Jummah (Friday) Lunch?"

Yes we don't only make Akni or Dhal and Rice.

Side Note:

While taking pictures outside my cute kitten was so curious

watching from underneath.

He loves to photobomb all my pictures and I think it's so cute!

Also this is a prawn recipe so it's best to use baby prawns or shrimp.

Both work fine so it depends what you have in your freezer,

also the recipe is my estimation so you can change up the quanity

depending on the serving size as well as what your taste buds prefer.

- PRAWNS CURRY RECIPE -

INGREDIENTS

500g [Woolworths] Headless and Deshelled Prawns/Shrimp

2 Onions - grated

1/4 Cup Oil

3 Tb Plain Yogurt

2 Tb Lemon Juice

1/2 Cup Fresh Tomato Pureé

1 - 2 Tb Tomato Paste

2 Green Chillies - slit

1 tsp Turmeric

1 Tb Grated Coconut

2 tsp Crushed Garlic

1 tsp Slivered Garlic

2 tsp Red Chilli Paste (freshly ground red chillies)

1 tsp Red Chilli Powder

1/2 tsp Crushed Cumin

1 tsp Ground Coriander Seeds

1/2 tsp Gharam Masala

Salt To Taste

1 Sprig Curry Leaves

METHOD

Because your prawns/shrimp are small it's best to remember they cook VERY FAST! You want to be careful not to overcook them or they will turn rubbery.

First start of by mixing in a bowl the following ingredients which you will keep aside (needed in step 3); Yogurt, Lemon Juice, Fresh Tomato Pureé, Tomato Paste, Turmeric, Grated Coconut, Crushed Garlic, Red Chilli, Red Chilli Powder, Crushed Cumin, Ground Coriander Seeds, Gharam Masala and Salt.
Braise your prawns/shrimp in a pan with your garlic slivers and 1 Tb of oil. Once the turn to a FLUSH OF PINK remove from the heat.
Now fry your grated onions with the rest of the oil in a pot till golden.
Once the turn golden add the spices you mixed in the first step with a bit of water and leave this to simmer on it's own for 2 - 3 minutes.
Remove the pot of the heat, add in your prawns/shrimp and mix them into the masalas/spices. Put aside and leave to marinate for an hour.
10 - 15 minutes before serving put the pot back on the heat and bring to a simmer. You may add some water if you do not want it to be so dry but not to much, it has to be thick.
While it is simmering add your slit green chillies and curry leaves into the pot.
Serve hot with your spicy rice, the recipe is just below.

- SPICY RICE RECIPE -

INGREDIENTS

1 Cup Rice

1 Chopped Onion

2 Cubed Tomatoes (small or medium sized)

1 Cubed Green Pepper

1 tsp Crushed Garlic

Salt To Taste

2 tsp Red Chilli Powder (Robertsons - Paprika Spice)

2 tsp Robertsons Mixed Herbs

2 - 3 tsp Robertsons Spice For Rice

Please note the spice riced was my estimations so feel free to alter it to your preference.

METHOD

Add all the ingredients except the rice and cook with a bit of water till there is non left. I would say around 1/2 cup of water will do.
Now add your washed rice to the pot and enough water to cook the rice with the ingredients in as well.
Serve with sprigs of spring onions to enhance the aroma of the spicy rice.

I hope you enjoy this recipe and it's easy to follow along.

I am trying to add quantities to my ingredients because I know a lot of my beginner followers

or those not familiar with Indian Cuisine find it difficult to freehand as yet.

Always go with your instinct when it comes to spices

and have fun experimenting.

I have shared many prawn recipes on my blog,

but this one however has a traditional essence to it with a hint of fusion with the spicy rice.

If you're looking to check out my other fusion rice dishes

here are some I have shared before:

Spanish Rice

Healthy Rice

You can easily search for any recipe on my site,