Prawn raita

Prawn raita

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

If you think raita is just a cooling salad, then think again. I certainly had to when a cousin sent me an intriguing menu that she recently served on an important birthday in Kolkata (Calcutta). Forget the humble cucumber, try adding fresh prawns (shrimp) instead. This recipe works just as well with fresh oysters, mussels, crab meat or, my personal favourite, fabulously sweet rock lobster (crayfish). Make a summer meal with steamed basmati or other long-grain rice and a leafy green salad.

Ingredients

Quantity Ingredient
2 tablespoons mustard oil
2 green chillies, slit to just below the stalk area, top and seeds left intact
1/2 teaspoon Panch Phoron
250g tiger or medium raw prawns, shelled and deveined
1 teaspoon black mustard seeds, crushed
1/2 teaspoon yellow mustard seeds, crushed
1/2-1 teaspoon salt, or to taste
250g plain yoghurt
1/2 teaspoon sugar

Method

  1. Heat the mustard oil in a large frying pan over a high heat. Wait until the oil starts to smoke (this gets rid of the pungent mustard flavour and releases a sweeter taste), then reduce the heat to medium. Stir in the green chillies and panch phoron and cook until the mixture crackles. Immediately add the prawns, black and yellow mustard seeds and salt and stir to mix through.
  2. Cook over a medium heat for about 3 minutes, or until the prawns are translucent. Remove from the heat, place the mixture in a heatproof bowl and leave to cool in the refrigerator.
  3. When the prawns are cool, mix together the yoghurt and sugar in a serving bowl until the sugar dissolves. Add the prawns, stir to mix through and serve cold.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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