Prawn masala rice is one that was inspired by my mother. Since my family used to be involved in prawn farming, growing up, prawns was an integral part of our family dishes. And she used to make dry prawns, which she would mix with rice, ghee and the final bits of the prawn which our family used to fight over. So for me, I wanted to make a prawn dish with rice, and I decided to experiment with some masala.
I went on to develop the recipe more elaborately and that is when I found out that there is Malabari dish called chemmeen choru / prawns rice that already exists! Being a one pot dish, it is quite similar to prawn biriyani as well. It is also perfect for a lazy day, as it is easy to prepare.
How to make prawn masala rice in 3 steps?
- Marinate prawns and fry in ghee.
- Then, prepare the curry base and add fried prawns.
- Mix rice into the prawns masala and toss.
What to serve with it?
Prawns masala rice can be served with any yogurt based raitas like cucumber raita, or challas or sarlas (kerala onion salad). Serve it with fried Kerala pappad, challas, and some mango chutney for a delightful meal.
For other delicious prawn recipes, check out my masala prawns and ambotik prawns!
Check out the video recipe here!
Prawn Masala Rice / Chemmeen Choru
Ingredients
Marinade
Masala
Instructions
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Wash and pat dry shelled and deveined prawns
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Grind the ingredients listed under marinade and rub onto the prawns. Let it sit for 20 to 30 minutes.
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Soak after rinsing.
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Rinse jeerakasala rice 3 to 4 times. Soak in 4 cups of water for 20 min. Drain.
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Bring to boil 2 3/4 cups of water to a boil on medium burner. Add 1/2 tsp of salt. Once the water is boiling, add rice and cook on high flame (on medium burner) for a min. Then reduce to medium flame and cook for 3 min. Then reduce to low heat, cover and cook for 7 min. Switch off and keep it covered for 10 min. After 10 min, open, fluff and spread onto a baking tray or big steel plate.
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Heat a wide heavy bottom skillet, add 3 tbsp of ghee and fry marinated prawns on high flame for 5 min. Add more ghee if needed and fry prawns stirring continuously until water is evaporated and prawns is fried. Transfer to a dish and keep aside.
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Add remaining ghee to the skillet and fry onions until it starts to change colour. Add fried prawns, crushed coriander seeds and fry for few minutes.
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Grind cashews with coconut and yogurt.
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Add cashew paste, crushed black pepper, half of coriander and mint, split green chillies. Continue to cook on medium to high flame, stirring continuously.
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Add lime juice, adjust salt and cook until prawns is well coated in the masala. (This step ensures the flavour for the dish).
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Add 1/3rd of the cooked rice and toss on high flame.
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Once rice and prawns are mixed well, add rest of the rice and continue the same.
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Add rest of coriander and mint at the end. Stir and let it rest for a few minutes before serving.
Note
Prawns - Freshwater prawns is preferred for its flavour and texture. Freshwater prawns after shelling and deveining can be frozen (before washing) for upto a month. Defrost and drain.
Rice - Jeerakasala rice gives the best flavour for this dish.
Chillies - Dried red chilli and Kashmiri chillies can be soaked in hot water for 10 min before grinding.
Cashews - Cashews can be soaked in water for 10 min before grinding with yogurt and coconut.
Ginger and garlic - Freshly peeled Indian ginger and garlic gives the best flavour.
Green chillies - Reduce or increase the amount of green chillies used in this recipe according to the spice level needed.
