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.
538 Reviews
Cals 712 · Prot 40 · Carbs 116 · Fat 16
Family Friendly
Try Hello Chef Now
30 min
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.
538 Reviews
Cals 712 · Prot 40 · Carbs 116 · Fat 16
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Prawn
Jumbo prawns 7*
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 4*
170 Grams
Salt
0.5 Tsp
Desiccated coconut
10 Grams
Olive oil
1 Tbsp
Cashew nuts 1*2*
30 Grams

Allergens

*7 Crustaceans, *4 Milk, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2979 / 712
Fats (g) 16
of which saturated (g) 6.1
Carbohydrates (g) 116
of which sugars (g) 15.7
Fibers (g) 9.6
Proteins (g) 39.5
Salt (g) 2.1
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Cook rice

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.
Prep

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.
Batter

3 Batter

Chop the curry leaves roughly. Juice half of the lime into a large bowl (chop the rest into wedges). Add the gram flour, corn starch, cumin, garam masala, black salt, ginger garlic paste, measured water and curry leaves. Mix until smooth. Add the prawns and toss until coated.
Coconut raita

4 Coconut raita

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

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.
Serve

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.
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