Chemeen porichathu with nei choru (Kerala Muslim-style spiced fried prawns with ghee rice)

These aromatic prawns are served with an Indian rice called 'nei choru', rice enriched with onions caramelised in ghee and spices.

Chemeen porichathu with nei choru (Kerala Muslim-style spiced fried prawns with ghee rice) Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 garlic cloves
• 1 tbsp black peppercorns (see note)
• 3 tsp chilli flakes
• Large pinch of salt
• 1 cinnamon stick, ground
• 2 cloves, ground
• ½ tsp ground turmeric
• ½ tsp ground fennel
• 10 large raw prawns, shelled, intestinal tract removed, tails left intact

Nei choru

• 4 tbsp ghee
• 1 onion, sliced
• Salt, to taste
• 2 cloves
• 4 cm piece of cinnamon stick
• 2 green cardamom pods, bruised
• 200 g (1 cup) basmati rice

Instructions

1. For the nei choru, heat the ghee in a saucepan over medium heat until nearly smoking. Add the onion and a pinch of salt and cook until caramelised. Add the cloves, cinnamon and cardamom and cook gently till aromatic. Add 625 ml (2½ cups) water and bring to the boil. Add the rice to the boiling water and stir gently, then simmer until the rice has absorbed all the water, about 10 minutes. Remove from the heat, cover and let the rice rest for a few minutes.
2. Meanwhile, place garlic and peppercorns in a mortar and pound with a pestle into a smooth paste. Add the chilli flakes, salt and ground spices and stir to combine well.  Transfer the spice mix to a large bowl, add the prawns and toss to coat well.
3. When the nei choru is nearly ready, heat a little vegetable oil in a medium frypan over medium heat. Cook the prawns for 2-3 minutes until sizzling and crisp, taking care not to burn the spices. Serve immediately with the nei choru.  

Note

•Tellicherry peppercorns are a special high grade of black pepper that has less heat and more aroma. Regular whole black peppercorns are the same variety and make a fine substitute.

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.