Our Favourite Tradition Ma’s Prawn Pulav

Prawn Pulav is another family favourite. Coming from a coastal town, we always had plenty of sea food and prawns were always part of a celebration menu. More often than not, as kids we would pick out the prawns and leave the rice. Tradition continues and my girls do the same. Mummy’s Prawn Pulav is no exception and we make it for many a family occasion.
The Recipe:
500gms prawns, shelled, deveined and washed; 350 gms Basmathi rice, wash, drain and keep aside; 2 potatoes, cubed; 2 onions, sliced; 1 tbsp ginger, minced; 3 tbsp grated coconut; 1 tbsp garlic paste; 2 tsp corriander seeds; 2 tsp chilli powder or to taste; 1/2 tsp haldi; salt to taste; 3 tbsp oil.

NB: I always add a few vegetables as that was the only way to get my children to eat them.

Grind the ginger, garlic, coconut, corriander seeds and chilli powder to a paste. Heat oil in a non stick pan and saute the prawns and onions till golden brown. Add the rice and stir fry till all the grains are coated with oil. Stir in the salt, haldi, ground masala and 4 cups water (1 cup = 250ml). Throw in the potatoes as well. Transfer to pressure cooker or rice cooker and cook till rice is done. Takes about 5 minutes in the pressure cooker. Serve hot with curd pachdi (mix together 1/4 litre curds, salt, 1/4 cucumber sliced; 1 cubed tomato, 1 sliced onion, 1 green chilli minced and coriander leaves). Great for a Sunday lunch.

Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.

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