Loki’s Prawn Masala with Saffron Rice and Raita
Full disclaimer: NOT my recipe. It's from Loki who participated in Masterchef AU Season 10I have made some changes but generally it IS the same. My reason for publishing it here, is it is too valuable a recipe, if it were to ever get removed from the Masterchef websitePrint Recipe
- 1 cup basmati rice rinsed
- 1 tbsp salt
- 1 pinch saffron strands
- 2 pinches saffron strands Infusion used throughout recipe
- 10-12 drops lemon juice
- 2 tsp caster sugar
- ½ cup Greek yoghurt
- ¼ tsp smoked paprika plus more to sprinkle for garnish
- 2 tsp cumin seeds toasted and crushed
- 12 borage flowers Okay to leave out
- salt and white pepper to taste
- 16 large Prawns
- 4 tbsp oil
- 4 cardamom pods no need to grind to powder – just tell your guests.
- 2 cinnamon sticks
- 8 cloves
- 4 bay leaves
- 4 sprigs curry leaves
- 2 red onion finely diced
- 2 birds eye chilli finely chopped
- 5 cm piece ginger can use from a jar
- 8 cloves garlic
- 4 ripe roma tomatoes chopped – can use tinned
- 2 tbsp tomato paste
- 2 tsp turmeric
- 2 tsp chilli powder
- salt to taste
- saffron water *reserved from making Raita
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 dried red chilli
- 2 tsp uncooked basmati rice
- 1 tbsp lemon juice
- finely sliced coriander leaves
- finely sliced ginger
- DO THIS STEP 1st – Place saffron and 100ml of hot water into a small bowl and set aside to infuse. This infusion will be used throughout the recipe.
For the Roti
- I use THIS recipe for the Roti.
- Heat a large frypan over medium heat. Add roti and cook on each side until golden, about 1 minute.
- Remove from pan, cover roti with a warm tea towel to keep warm and set aside.
For the Rice
- You can use a rice cooker.If using a pot: place the rice in a medium saucepan. Add 4 cups of water, salt and saffron and bring to a boil.
- Cook for 12-14 minutes or according to packaging instructions. Drain then return rice to saucepan, cover with lid and set aside, keeping warm.
For the Raita
- Can be done the day before.
- Place saffron and 100ml of hot water into a small bowl and set aside to infuse.
- Place yoghurt in a small bowl with 2 teaspoons water. Add smoked paprika, toasted cumin, borage flowers, salt, and pepper and mix well.
- Drizzle with 1 tablespoon saffron water, reserving remaining saffron water for the Prawn Masala. Cover and set aside in the fridge.
For the Prawn Masala
- Clean prawns, slice in half lengthwise and set aside. Reserve 2 – 3 heads, lightly crush and set aside.
- Place oil in a large frypan and set over medium heat. Add cardamom pods, 1 cinnamon stick, 4 cloves, bay leaves and curry leaves and cook until curry leaves blister. Reduce heat to low, add onions and birds eye chilli and fry gently until lightly golden, about 5 minutes.
- Meanwhile place ginger and 4 garlic cloves into a mortar and pestle and pound to a paste. Add the paste to the frying onion and chilli mixture and cook, stirring, until fragrant, about 1 minute.
- Add the tomatoes, tomato paste, turmeric, chilli powder and salt and stir well.
- Add reserved, bruised prawn heads, and cook, stirring frequently, until sauce is reduced, well caramelised and a dark colour. Remove prawn heads.
- Add reserved (from Raita) saffron water and stir through. Remove from heat and set aside.
- Place a small pan on a low to medium heat. Add coriander seeds, cumin seeds, remaining cinnamon stick, remaining 4 cloves, and dried chilli to the pan and toast until fragrant. Transfer spices to a mortar and pestle.
- Place uncooked rice in the hot pan and toast until fragrant. Transfer rice to the spices in the mortar and pestle and crush to a fine powder.
- Add the remaining 4 garlic cloves to the powder and pound to a paste. Set aside.
- Return pan of sauce to a medium high heat. Add prawns and stir until prawns are cooked through. Add the reserved spice and garlic paste and stir through. Add lemon juice and stir.
- To serve, place the Prawn Masala in a serving bowl and garnish with slices of ginger and coriander.
- Place the Raita in small ramekin and sprinkle with paprika and borage flowers.
- Place the rice in a bowl and serve with Roti on the side.