Chilli Garlic Prawn Rice

FOR THE PASTE

10–12 garlic cloves

1 tbsp Kashmiri chilli powder

2 tsp coriander powder

Salt to taste

Splash of water

FOR THE STIR FRY

1 tbsp oil

1 tsp mustard seeds

2 sprigs curry leaves

1 medium onion, sliced

250g prawns, diced

350g cooked shirataki rice (or 350g cooked white/basmati rice — approx. 130g raw)

Salt to taste

Fresh coriander leaves, chopped (to finish)

1.5 tbsp lemon juice (to finish)

QUICK TIP — HOW TO COOK DRY SHIRATAKI RICE (I’ve used Urban Platter) Mix 100g dry shirataki rice with equal parts water (100ml) and microwave on high for 2 minutes.

Blitz or pound the garlic, Kashmiri powder, coriander powder, salt, and a splash of water into a smooth paste.

Heat oil in a pan, splutter the mustard seeds, then add curry leaves and sliced onion. Sauté till the onion softens and turns translucent.

Add the spice paste and cook on medium for 2–3 minutes till the raw smell disappears and the oil separates.

Add the diced prawns, mix well, and cook for about a minute till they just turn opaque — don’t overdo it or they’ll go rubbery.

Add the cooked shirataki rice (or regular cooked rice), toss everything together, and let it warm through for another minute so the masala coats every grain.

Check salt, finish with chopped coriander leaves and a generous squeeze of lemon. Divide between 2 plates and serve hot.