Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4
Dietary
Vegetarian
By Saliha Mahmood-Ahmed
From Saturday Kitchen
Ingredients
- Garlic cloves (fat): 3
- Red chilli (medium-strength, finely sliced): 1
- Powdered jaggery (also known as desi shakkar): 1 tbsp
- Lime juice (from ½ lime): ½ lime
- Extra virgin olive oil: 2 tbsp
- Cooked wild rice: 250g/9oz
- Vegetable oil: 2 tbsp
- Fresh curry leaves: 15
- Juicy prawns (shells removed, de-veined): 200g/7oz
- Ground turmeric: 1 tsp
- Black pepper: ½ tsp
- Pomelo (medium-sized, shelled, ideally pink-fleshed): 1
- Fresh mint leaves (optional, small amount)
- Pomegranate seeds (optional, handful)
- Salt
Method
- Char the Garlic:
- Using tongs, carefully place the garlic cloves over an open flame for 2–3 minutes.
- Aim to char them completely on the outside.
- Remove the garlic from the flames and transfer it to a pestle and mortar.
- Crush the garlic with the red chilli and jaggery until well combined.
- Add the lime juice, olive oil, and a good pinch of salt, then stir well.
- Prepare the Rice:
- Tip the cooked wild rice into a bowl.
- Stir three-quarters of the dressing through the rice.
- Spread the rice over a platter and set it aside.
- Crispy Curry Leaves:
- Heat vegetable oil in a shallow frying pan.
- When the oil is hot but not smoking, add the curry leaves.
- Fry the curry leaves for around 2 minutes until they are crispy.
- Stir regularly to prevent them from catching.
- Remove the curry leaves gently from the pan using a slotted spoon and set them aside.
- Cook the Prawns:
- Combine the prawns with turmeric and black pepper.
- Pan-fry the prawns in the same oil where the curry leaves were fried.
- Cook for just a minute or so on either side until the prawns are caramelized and cooked through.
- Assemble and Serve:
- Dress the rice with the cooked prawns and segments of pomelo.
- Spoon over the remaining burnt garlic dressing.
- Scatter crispy curry leaves and a few sprigs of mint and pomegranate seeds (if using).
