Prawn Masala Rice / Chemmeen Choru
- 700 grams Prawns (Shelled and deveined)
- 1.5 cups Rice
- 1/2 cups Ghee
- 1 teaspoon Salt
- 1/2 teaspoons Turmeric
- 2 tablespoons Ginger
- 1 tablespoon Garlic
- 50 grams Shallots
- 4 Kashmiri dried chillies
- 4 Dried long red chillies
- 2 cups Onions (sliced)
- 2 tablespoons Coriander seeds
- 1 teaspoon Whole black pepper
- 1 tablespoon Cashews
- 2 tablespoons Freshly grated coconut
- 1/2 cups Yogurt
- 1 cup Coriander leaves (Chopped)
- 1/4 cups Mint leaves (Chopped)
- 6-8 Green chillies (Split)
- 2 tablespoons Lime juice
Wash and pat dry shelled and deveined prawns
Grind the ingredients listed under marinade and rub onto the prawns. Let it sit for 20 to 30 minutes.
Soak after rinsing.
Rinse jeerakasala rice 3 to 4 times. Soak in 4 cups of water for 20 min. Drain.
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.
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.
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.
Grind cashews with coconut and yogurt.
Add cashew paste, crushed black pepper, half of coriander and mint, split green chillies. Continue to cook on medium to high flame, stirring continuously.
Add lime juice, adjust salt and cook until prawns is well coated in the masala. (This step ensures the flavour for the dish).
Add 1/3rd of the cooked rice and toss on high flame.
Once rice and prawns are mixed well, add rest of the rice and continue the same.
Add rest of coriander and mint at the end. Stir and let it rest for a few minutes before serving.
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.