Name: Khichdi With Chilli Prawns Recipe
Total time: 45 min
Yield: 4
Cuisine: Gujarati

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

In this vineet bhatia chilli prawns recipe the prawns are battered and then fried. The fried prawns are served with a red onion and turmeric khichdi. 

How to make Khichdi With Chilli Prawns Recipe

Vineet Bhatia

Crawler

Gujarati

<p>In this vineet bhatia chilli prawns recipe the prawns are battered and then fried. The fried prawns are served with a red onion and turmeric khichdi. </p>

Non Vegetarian

Fresh mint leaves

Coriander

Lemon

Granulated sugar

Greek Yoghurt

Mayonnaise

Garlic Clove

Green chillies

Salt

Red Onion

Ginger

Unsalted butter

Vegetable Stock

Cumin seeds

Turmeric

Fresh coriander

Garlic

Basmati rice

Vegetable oil

Prawns

Eggs

Cornflour

Red chilli powder

Ice cold water

To make the herb chutney, place all of the ingredients except the mayonnaise in a food processor and blitz to form a smooth paste, adding a very small amount of water if necessary.

step 1

Transfer to a mixing bowl, add the mayonnaise and check the seasoning. If you store this chutney in the fridge, it will keep its bright green colour for 2 days.

step 2

For the khichdi, heat the oil and 1 tablespoon of butter in a pan and add the cumin seeds. As they splutter, add the garlic and saut for a minute over a medium heat. Add the ginger, chilli and red onion and saut for 2 minutes.

step 3

Add the turmeric and rice and cook for 2 minutes longer. Pour in the warmed vegetable stock, bring to the boil, then reduce the heat and simmer until the stock has been absorbed and the rice is almost done.

step 4

Add the yoghurt, season with salt and continue cooking until the rice is tender. Finally, stir in the second tablespoon of butter and chopped coriander.

step 5

To make the crispy prawns, beat the eggs, coriander, chilli powder, cornflour and some salt with 2 tablespoons of ice-cold water to make a smooth batter. The cold water helps to keep the batter crisp.

step 6

Heat the oil to 180c in a deep-fryer or a deep saucepan (if you dont have a thermometer, check it is hot enough by adding a cube of bread to the oil. It should start to bubble and fry, but not burn, the moment it has been added).

step 7

Dip the prawns in the batter without coating the tails, then drain off the excess and deep-fry in the hot oil until crisp. Drain on kitchen paper.

step 8

To serve, pipe or drizzle the herb chutney on to 4 plates and place a 6cm ring mould in the centre. Spoon in the khichdi, then remove the mould and place 2 prawns on the rice.

step 9

Great British Chefs