South Indian Prawn Curry with Spiced Cauliflower Rice

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.

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

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.

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.

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.

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.

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.

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