Green Masala Prawn Pulao
Pilaf or pilau is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables, meat or seafood.
I wanted to try something different with prawns instead of curry and I love green masala in any form, be it in chicken, eggs or lamb. The flavour of spicy green pulao with juicy prawns and the aromatic spices is indescribable.
1. ½ kg medium-sized prawns
2. 2 cups basmati rice (preferably India gate)
3. 2 onions, thinly sliced
4. 1 small tomato, chopped (optional)
5. 2 green chilies
6. 2 handful coriander leaves
7. A few mint leaves, chopped
8. 2 tsp garlic paste
9. 1 tsp ginger paste
10. 1 tsp cumin seeds
11. ½ tsp roasted cumin powder
12. ¾ tsp coriander powder
13. ½ tsp pepper powder
14. ¼ tsp garam masala powder
15. 1 ready-made vegetable stock (Maggie) or 3 ½ cups fresh fish/veg stock
16. ¼ cup tinned or fresh coconut milk thick
17. 1 tbsp lemon juice
18. Salt to taste
20. ½ tsp Ghee
1. 2 tbsp coriander seeds
2. 1 tsp chilli powder
3. ¾ tsp turmeric powder
4. 1 tbsp fennel seeds
5. ½ tbsp fenugreek seeds
6. 6-7 peppercorns
7. 5-6 white peppercorns or ½ tbsp white pepper powder
8. 1 tbsp toor dal
Dry roast coriander, fennel, fenugreek seeds, toor dal and peppercorns. Grind it to a fine powder, add chilli, turmeric and mix well.
Here We Go
For Green masala
1. Make a paste with coriander leaves, green chilies, 1 tsp garlic paste,1 tsp curry powder, roasted cumin powder, and salt.
2. Apply a small portion of the green masala to the prawns and marinate for 1 hour.
For the Pulao
1. In a cooking dish, add oil, ghee and cumin seeds. Once they crackle add onions and fry till brown. Next, add 1 tsp garlic and ginger paste. Reduce the flame and add the green masala, 1 tsp curry powder, and coriander powder. Sauté and add tomato. Cook till soft.
2. Then, add the coconut milk, cook, add mint leaves and garam masala.
3. Now, add the fish or vegetable stock, salt (make sure it’s a good amount else the pulao may have less so do taste).
4. Bring it to a boil and add rice. Cover with a lid and cook on medium-high. Once the water reduces to ¼ completely lower the heat and allow it to cook on Dum till done.
For the Prawns
Take a pan and add oil. Shallow fry the prawns and avoid overcooking. Remove.
In a broad serving dish remove the pulao. Place the fried prawns over it and serve with your choice of raita (yogurt chutney), tomato chutney, salad or pickle though it’s flavourful and can be eaten on its own.
1. I usually use the Babas fish curry powder available in Malaysia or Singapore for my fish curry and fish fry. It adds an amazing flavor to the dish. Even their meat curry powder is great. Try buying it if you’re planning to visit or from a friend who lives there.
2. This pulao can also be made in the rice cooker. You may need to put it on warm when there’s ¼ water remaining to avoid burning at the bottom.
3. A little Chana dal (yellow lentils) can also be added in the fish curry powder.
4. You can also add spices like whole garam masala, star anise, and bay leaves. My kids prefer without these.
5. This dish can also be made without the curry powder. Then, do add turmeric in the green masala.
6. Add more green chilies if you like it hot.