Prawn Biryani

We adapted this from Madhur Jaffrey’s book, Curry Easy. Her recipe uses farmed tiger prawns, which are available frozen. We used fresh local prawns. It was really delicious. We had to adjust quantities as well, as we are only cooking for two people. I added some spices and herbs from similar recipes from Iran. 

INGREDIENTS: 

  • 1 kg fresh prawns
  • 1 clove of garlic
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • salt and pepper
  • 1-2 tbsp vegetable oil
  • 2 tsp lemon juice
  • chopped coriander and mint leaves
  • 2 cardamom pods
  • 150g rice
  • Small pinch of saffron in 1 tbsp boiling water
  • 1/2 tsp Caraway seeds
  • 1 tbsp butter

METHOD:

  • Put the rice in a large measuring jug of cold water, and leave to soak. Drain off and refresh the water from time to time. 
  • Cook the prawns for a couple of minutes in boiling water, then drain. When the prawns are cold, peel the tails, and cut them in half around the middle. 
  • Put the prawns in a bowl with garlic, cumin, turmeric, cayenne, a pinch of salt and pepper and mix well. Cover and set aside.
  • Bring a large pan of water to the boil, flavoured with salt, half a teaspoon of caraway and 2 cardamom pods. 
  • When the water is boiling, add the drained rice. Bring back to the boil and cook until the rice is not completely cooked, but almost. Drain the rice.
  • In a frying pan, heat up a tbsp of vegetable oil and fry the prawns for 2 minutes or so. 
  • Mix the cooked prawns with the lemon juice, coriander and mint leaves. 
  • Grease the bottom of a large pan with the butter, then add half the drained rice, then the prawns, and then the rest of the rice. Sprinkle the top with the saffron water. 
  • Cover the rice and cook over a low heat for another ten minutes or so, until the rice is fully cooked. 
  • Carefully mix the rice and prawns, and serve. 

Goan prawn curry with coconut

We made this with some really great quality local prawns. Looks like a tradition is starting. 

INGREDIENTS:

  • 1 kilo medium or large prawns, shelled
  • 2 tbsp vegetable oil
  • 1/2 onion, finely chopped
  • Salt and pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp hot paprika
  • 250ml coconut milk (or 50g creamed coconut dissolved in 250ml boiling water)
  • 1/2 tsp turmeric
  • juice of 1/2 lemon (or 1 tsp tamarind paste)
  • 2 cloves of garlic, finely diced
  • 1cm cubed fresh ginger, finely diced

METHOD:

  • Heat the oil in a wok, or large frying pan
  • Add the onion, and fry at quite a high temperature. 
  • Add the ginger and garlic when the onion is translucent. 
  • When the onion starts to brown, turn off the heat and stir in the pepper, cayenne, paprika and turmeric. Stir to mix. 
  • Return the pan to the heat and add the coconut milk. When it starts to bubble and cook, add the prawns and lemon juice, stir and cook until the prawns are hot.

Serve with rice. 

Prawns, Garlic, Chillies, Mustard Seeds

I made these with prawns from DA and Tina. There are some great food producers locally, and they need our support, having lost their overseas markets during the Covid-19 pandemic. DA and Tina have had such a good experience selling their catch locally, they may be able to continue working this way in the future. 

https://eatdrinkhebrides.org.uk/ takes you to an evolving website for purchasing local produce.

INGREDIENTS:

  • 1 kilo of prawns. 
  • 1/4 tsp cayenne pepper
  • freshly ground black pepper
  • 1/4 tsp salt
  • 1 to 2 chopped green chillies
  • 2 tbsp vegetable oil
  • 1/2 tsp black mustard seeds
  • 1 large clove of garlic, peeled and finely chopped
  • 15 curry leaves or 10 basil leaves
  • 5 tbsp peeled chopped tomatoes (or grated tomatoes)

METHOD:

  • Shell the prawns (easier if they are quickly cooked first)
  • Put the prawns in a bowl with the cayenne pepper, black pepper, salt and chillies, and mix well. If you are working ahead of time, they can be covered and kept in the fridge for a few hours. 
  • Put the oil in a wok, medium heat. Once the oil is hot, add the mustard seeds. After a few seconds they will start to sizzle and pop. 
  • As soon as the mustard seeds start popping, add the chopped garlic, stir and then add the prawns and curry leaves. 
  • Stir a few times, and then add the grated tomatoes. Turn the heat to low and simmer for two or three minutes. 
  • Serve immediately. 

We served the prawns on a bed of noodles, but they could be served as a starter on their own, or with rice. 

Prawn risotto

Eating locally caught prawns, delicious. 

INGREDIENTS:

  • 200g prawns, cooked and peeled
  • 1/2 onion, finely chopped
  • 40g butter
  • 200g risotto rice
  • 200 ml dry white wine
  • 500 ml stock, simmering
  • 50g parmesan cheese
  • 1 tbsp chopped parsley
  • salt and pepper to taste

METHOD:

  • Fry the onion very slowly in half of the butter, until it is soft and translucent. 
  • Stir in the rice and continue to cook until the rice is glossy and hot. 
  • Pour in the wine and heat until the alcohol has evaporated. 
  • Add the stock slowly, allowing the rice to absorb each ladleful before adding the next one. 
  • When the rice is almost cooked, about 15 minutes in, add the prawns, and continue to cook, adding the stock as before. 
  • When the rice is cooked, but still a little firm to the bite, remove the risotto from the heat and stir in the remaining butter, parsley, parmesan and adjust the seasoning. 
  • Serve after a couple of minutes, in warmed bowls.