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Khichiri Prawn Sauce
Khichiri Prawn Sauce is a traditional Indian recipe (from Bengal) for a classic curry-like dish of prawns in a tomato and onion base with chillies. The full recipe is presented here and I hope you enjoy this classic Indian version of: Khichiri Prawn Sauce.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesIndian Recipes
Khichiri Prawn Sauce is a classic Indian recipe (from Bengal) for a dish of prawns in a tomato and onion base. This can be served as a sauce in its own right, but is typically mixed with cooked basmati rice and moong dhal (hulled black chickpeas) before serving.
For this method I will use a standard kettle barbecue, but you can also use an indoor hot smoker.
Ingredients:
15 medium-sized prawns, peeled and de-veined
1 tsp ground turmeric
3 tomatoes, chopped
2 onions, thinly sliced
2 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
5 green chillies, a lengthways slit cut in the slides
2 tsp garam masala
2 tbsp ground coriander seeds
4 tbsp ghee
salt, to taste
6 whole green chillies, to garnish
2 tbsp freshly-grated coconut (optional)
For a Substantial dish:
150g cooked rice
75g cooked moong dhal (hulled black chickpeas)
100g cooked fresh garden peas
Method:
Mix the prawns with the ground turmeric in a bowl and set aside.
Heat 2 tbsp of the ghee in a wok, add the prawn and season with a little salt. Fry until pink and just cooked through then remove with a slotted spoon and set aside.
Add the remainder of the ghee to the wok and when hot scatter over the garam masala. Fry for 20 seconds then add the onion slices and fry for about 6 minutes, or until golden brown. Now add the ginger, garlic and the slit green chillies. Scatter over the ground coriander seeds and fry, stirring frequently, for 2 minutes.
Stir in the tomatoes and fry for about 5 minutes, or until they begin to break down. Return the prawns to the pan and allow to heat through. Serve garnished with the grated coconut and whole green chillies.
To make this into a more substantial dish to serve on its, own, prepare the sauce as above and, just before serving stir in 150g cooked rice, 75g cooked moong dhal and the garden peas.
