South Indian Prawn Curry with Spiced Cauliflower Rice

• 500 g large prawns⇄
• 1 tsp turmeric⇄
• salt⇄

Mix prawns with turmeric and a pinch of salt in a bowl, ensuring even coating, and set aside to marinate for 10 minutes at room temperature.

💡 Marinating enhances flavor absorption; don’t skip this step even if short on time.

• 1 head (medium) cauliflower⇄

Break cauliflower into florets and pulse in a food processor until it resembles rice grains, about 1-2 minutes, stopping before it turns mushy.

💡 If you don’t have a food processor, use a box grater for a similar texture.

• 3 tbsp coconut oil⇄
• 20 leaves curry leaves⇄
• 1 large onion⇄
• 3 cloves garlic cloves⇄
• 2 inch ginger⇄

Heat coconut oil in a large pan over medium heat (180°C), add curry leaves and let them sizzle for 30 seconds, then add sliced onions and cook for 5-6 minutes until golden brown, stirring occasionally. Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

💡 Keep stirring onions to prevent burning; golden color adds depth to the curry.

• 2 tsp red chili powder⇄
• 1 tsp coriander powder⇄
• 2 whole green chilies⇄

Stir in red chili powder, coriander powder, and slit green chilies to the pan, cooking over medium heat (180°C) for 1 minute until the spices release their aroma, ensuring they don’t burn.

💡 Have coconut milk ready to add next to prevent spices from sticking to the pan.

• 1 tbsp coconut oil⇄
• 1 tsp mustard seeds⇄
• 1 tsp cumin seeds⇄
• 0.5 tsp turmeric⇄

In a separate large skillet, heat coconut oil over medium heat (180°C), add mustard seeds and cumin seeds, letting them pop for 30 seconds, then stir in turmeric for 10 seconds before adding the cauliflower rice, mixing well to coat.

💡 Use a wide skillet to allow even cooking and prevent sogginess in the cauliflower rice.

• 400 ml coconut milk⇄

Pour coconut milk into the pan with the spice mixture, stir well, and bring to a gentle boil over medium heat (180°C), about 2 minutes, then reduce to a simmer.

💡 Stir occasionally to prevent coconut milk from curdling at high heat.

• 500 g marinated prawns⇄

Add marinated prawns to the simmering curry, stirring gently to submerge them, and cook on low heat (160°C) for 5-7 minutes until prawns turn pink and opaque, indicating they are just cooked through.

💡 Avoid overcooking prawns as they can turn rubbery; check one after 5 minutes.

• salt⇄

Continue cooking cauliflower rice over medium heat (180°C) for 5-7 minutes, stirring occasionally, until tender but not mushy, and season with salt to taste.

💡 Taste and adjust seasoning at the end to avoid oversalting while moisture cooks off.

• salt⇄

Taste the curry and adjust seasoning with salt if needed, simmering for an additional 1 minute on low heat (160°C) to meld flavors.

💡 A final taste test ensures balance; add a splash of water if the curry is too thick.