Prawns with Rice Balls

  • 22 Sep - 28 Sep, 2018
  • Mag The Weekly
  • Cookery


· 3 green chillies, chopped

· 15gm mustard seed

· 100gm onion

· ¼ tsp turmeric

· 1tsp salt

· 500gm prawns

· 200mg cooked rice

· 20gm coriander, for rice balls

· 30ml oil


Grind the chillies and mustard seeds. Cut the onion into small cubes and sauté until golden. Add turmeric and half teaspoon of salt; cook until smooth. Add the prawns and let them simmer on medium heat for about five minutes. You can add water if you wish to increase the gravy. In a food processor, blitz the rice, coriander and half teaspoon of salt, until coarse. With wet hands, shape the rice mixture into small spheres. In hot oil, shallow-fry the spheres until crispy and golden. Spoon some curry onto the centre of the plate. Place the rice balls on top, followed by the prawns. Serve hot.