Cauliflower rice makes a fine alternative to the real thing, adding extra nuttiness to this fragrant Indian-style prawn curry.
- 1½ tsp coriander seeds
- ½ tsp cumin seeds
- ½ fennel seeds
- 16 large green prawns, peeled and deveined, tails intact
- 1½ tsp ground turmeric
- 2 tbsp coconut oil
- 30 gm ginger (about 6cm), finely grated
- 3 garlic cloves, finely grated
- 1 tsp ground chilli (or to taste)
- 3 cardamom pods, bruised
- 1 cinnamon quill, broken in half
- 6 red shallots, thinly sliced
- 6 tomatoes, cut into wedges
- Small handful of fresh curry leaves, plus extra fried curry leaves to serve
- Lime wedges, to serve
- ½ cauliflower (600gm), coarsely chopped
- 1 tbsp coconut oil
- 2 golden shallots, finely chopped
- 20 gm ginger (about 5cm), finely grated
- 1Dry-roast coriander, cumin and fennel seeds in a frying pan until fragrant (10-20 seconds; see cook's notes p152), then finely crush with a mortar and pestle.
- 2For cauliflower rice, process cauliflower in a food processor until very finely chopped. Heat oil in a frying pan over medium-high heat, add shallot and ginger and sauté until tender (4-5 minutes). Add cauliflower and 3 tsp water and cook, stirring occasionally, until tender but still with a little bite (4-5 minutes). Season to taste and keep warm.
- 3Toss prawns in turmeric and set aside until needed. Heat oil in a wok over medium-high heat, add ginger, garlic, dry-roasted spices, chilli, cardamom, cinnamon and half the shallot and stir-fry until shallot is just tender (3-4 minutes). Add prawns
and remaining shallot and stir-fry until prawns are almost cooked (2-3 minutes). Add tomato and curry leaves and simmer until starting to break down (2-3 minutes). Season to taste.
- 4Divide rice among bowls, top with stir-fried prawns, scatter with fried curry leaves and serve with lime wedges.