Prawn Koliwada with Basmati Rice, Salad

and Coconut Raita
These light and crispy prawns are coated in a mild spiced batter and served with a homemade coconut raita.
Cals 655 · Prot 38 · Carbs 99 · Fat 15
Family-Friendly
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30 min
photo
These light and crispy prawns are coated in a mild spiced batter and served with a homemade coconut raita.
Cals 655 · Prot 38 · Carbs 99 · Fat 15
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Prawn
Jumbo prawns
300 Grams
Curry leaves
6 Grams
Lime
1 Piece
Gram flour
20 Grams
Corn starch
20 Grams
Cumin powder
2 Grams
Garam masala
2 Grams
Black salt
2 Grams
Ginger garlic paste
15 Grams
Water
35 ML
Vegetable oil
4 Tbsp
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Sides
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Carrot
1 Piece
Baby spinach
40 Grams
Fresh coriander
15 Grams
Natural yogurt
170 Grams
Salt
0.5 Tsp
Desiccated coconut
10 Grams
Olive oil
1 Tbsp
Cashew nuts
30 Grams

Tips for fussy eaters

Leave the curry leaves out!

Pro tip

For crispy prawns, make sure to fry them when everything else is ready! This way, they won't go soggy.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Cook rice

Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
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2 Prep

Meanwhile, chop the cucumbers into bite-sized pieces. Halve the cherry tomatoes. Peel and grate the carrots. Add the tomatoes, cucumber, baby spinach and carrot to a large bowl. Refrigerate until serving.
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3 Batter

Chop the curry leaves roughly. Juice half of the lime into a large bowl (chop the rest into wedges). Add the gram flourcorn starchcumingaram masalablack saltginger garlic paste, measured water and curry leaves. Mix until smooth. Add the prawns and toss until coated. 
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4 Coconut raita

Finely chop the coriander. To a bowl, add the yogurt, coriander, salt and desiccated coconut. Mix. This is your coconut raita.
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5 Fry

Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the prawns and cook for 2-3 min until crispy and cooked through.
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6 Serve

Add a pinch of salt and a drizzle of olive oil to the salad and toss. Serve the prawns over the basmati rice with the salad and coconut raita alongside. Garnish with the cashew nuts and remaining lime wedges.

Tips for fussy eaters

Leave the curry leaves out!

Pro tip

For crispy prawns, make sure to fry them when everything else is ready! This way, they won't go soggy.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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