Chilli prawns with red onion and turmeric khichdi
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Vineet Bhatia's khichdi recipe is served with crispy chilli prawns and a vibrant herb chutney, making an easy yet indulgent seafood recipe. You can easily double the quantities of all the components to make it a main course, or keep it as a delightful prawn starter.
First published in 2015
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Ingredients
Metric
Imperial
Herb chutney
- 40g of fresh mint leaves, chopped
- 200g of coriander, chopped
- 3/4 lemon, juiced
- 3/4 tbsp of granulated sugar
- 4 tbsp of Greek yoghurt
- 1 tbsp of mayonnaise
- 1 garlic clove, chopped
- 1/2 tbsp of green chillies, finely chopped
- salt
Red onion, cumin and turmeric khichdi
- 1 red onion, chopped
- 1 tbsp of ginger, finely chopped
- 3 tbsp of Greek yoghurt, lightly whisked
- 2 tbsp of unsalted butter
- 600ml of vegetable stock, warmed
- 1 tbsp of cumin seeds
- 1 tbsp of green chillies, finely chopped and deseeded
- 1 tsp turmeric
- 1 tbsp of fresh coriander, chopped
- 1 tbsp of garlic, finely chopped
- 150g of basmati rice
- 1 tbsp of vegetable oil
Crispy prawns
- 8 prawns, shelled and de-veined with end of tail attached
- 2 eggs
- 1 tbsp of cornflour
- 1 tsp fresh coriander, chopped
- 1/2 tsp red chilli powder
- 2 tbsp of ice cold water
- vegetable oil
- salt
SAVE RECIPE
Equipment
- 6cm ring mould
Method
1
To make the herb chutney, place all of the ingredients except the mayonnaise in a food processor and blitz to form a smooth paste, adding a very small amount of water if necessary
- 40g of fresh mint leaves
- 200g of coriander
- 1/2 tbsp of green chillies
- 1 garlic clove
- 4 tbsp of Greek yoghurt
- 3/4 lemon
- 3/4 tbsp of granulated sugar
- salt
2
Transfer to a mixing bowl, add the mayonnaise and check the seasoning. If you store this chutney in the fridge, it will keep its bright green colour for 2 days
- 1 tbsp of mayonnaise
3
For the khichdi, heat the oil and 1 tablespoon of butter in a pan and add the cumin seeds. As they splutter, add the garlic and sauté for a minute over a medium heat. Add the ginger, chilli and red onion and sauté for 2 minutes
- 1 tbsp of vegetable oil
- 1 tbsp of unsalted butter
- 1 tbsp of cumin seeds
- 1 tbsp of garlic
- 1 tbsp of ginger
- 1 red onion
- 1 tbsp of green chillies
4
Add the turmeric and rice and cook for 2 minutes longer. Pour in the warmed vegetable stock, bring to the boil, then reduce the heat and simmer until the stock has been absorbed and the rice is almost done
- 1 tsp turmeric
- 150g of basmati rice
- 600ml of vegetable stock
5
Add the yoghurt, season with salt and continue cooking until the rice is tender. Finally, stir in the second tablespoon of butter and chopped coriander
- 3 tbsp of Greek yoghurt
- 1 tbsp of unsalted butter
- 1 tbsp of fresh coriander
6
To make the crispy prawns, beat the eggs, coriander, chilli powder, cornflour and some salt with 2 tablespoons of ice-cold water to make a smooth batter. The cold water helps to keep the batter crisp
- 1 tsp fresh coriander
- 1/2 tsp red chilli powder
- 1 tbsp of cornflour
- salt
- 2 eggs
- 2 tbsp of ice cold water
7
Heat the oil to 180°C in a deep-fryer or a deep saucepan (if you don’t have a thermometer, check it is hot enough by adding a cube of bread to the oil. It should start to bubble and fry, but not burn, the moment it has been added)
- vegetable oil
8
Dip the prawns in the batter without coating the tails, then drain off the excess and deep-fry in the hot oil until crisp. Drain on kitchen paper
- 8 prawns, de-veined tail with the shells left on
9
To serve, pipe or drizzle the herb chutney on to 4 plates and place a 6cm ring mould in the centre. Spoon in the khichdi, then remove the mould and place 2 prawns on the rice
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