Ben Dearnley
Cauliflower rice makes a fine alternative to the real thing, adding extra nuttiness to this fragrant Indian-style prawn curry.
Ingredients
Cauliflower rice
Method
1.Dry-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.
2.For 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.
3.Toss 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.
4.Divide rice among bowls, top with stir-fried prawns, scatter with fried curry leaves and serve with lime wedges.
