Category Archives: Seafood

Kerala style Stingray Curry

When you are a native of another country living abroad, shopping for many ingredients can be a real chore. Often you would know the name of ingredients in your local or native language and it can sometimes be a difficult task to find the English name for it while shopping here.

And with Google and Wiki being my best friend in most instances, I still find it hard sometimes especially while shopping for seafood.

That’s what happened last week at the market. I had taken my parents out to the Dandenong Market, to show them around as well as pick up some seafood and other ingredients. I was quite curious when their faces lit up at the sight of a particular product. And I was so surprised to hear that it was one of my absolute favourites, a local variety that is often called ‘therendi’, a fish species popular in some parts of Kerala.

Therendi (also called therachi) is actually a variety of Stingray which is quite famous for its unique cartilaginous structure.

Kerala style Stingray Curry - thespiceadventuress.com

I have often seen this at the markets but never could identify because it was always cut up and kept in chunks rather than the whole fish and also I had no clue of its English name. And I was always under the impression that stingray was not for human consumption!

To cut a long story short, I was quite ecstatic that one of my favourite ingredients is so easily available here. Stingray is a common or popular fish in many Asian countries; it is a very affordable one often being dubbed poor man’s fish. But I love its cartilaginous flesh which has a really unique texture when you bite into it.

There are many delicious ways of preparing this fish, but one of my favourite preparations is the spicy curry using chilli, coconut and kokum that is quite famous in the Kottayam region of Kerala. A lipsmacking, fiery preparation that is best enjoyed with steamed red rice and tempered buttermilk curry, or perhaps with steamed tapioca.

Kerala style Stingray Curry - thespiceadventuress.com

Kerala style Stingray Curry - thespiceadventuress.com

The defining flavours of this curry are powdered red chilli and kudampuli (black kokum). As I mentioned, it is a fiery one but you can always adjust the heat level to your preferences.

And remember, this curry always tastes better when allowed to sit for a while especially overnight. So prepare ahead if time permits.

Ingredients:

  1. 600gms stingray; cut into cubes
  2. 2 shallots/small onion; finely chopped
  3. 1 inch ginger; finely chopped

This post was bought to you in collaboration with Supreme Seafood, so head over to their website for the full recipe.

And do not forget to tag me #thespiceadventuress if you try it out. 

Kerala style Stingray Curry - thespiceadventuress.com

Advertisements

Pan grilled Prawns (spiced with Z’hug)

Yet another spice blend to add to my repertoire!

Z’hug or Z’hoog (as pronounced) is a traditional blend from Yemen. Traditionally, the blend is in the form of a wet marinade made from fresh and moist ingredients like parsley, garlic, cilantro and the local Marash pepper.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

Amongst the cookbooks I own, one of my most prized ones is the New Moroccan by Mourad Lahlou. It’s an amazing book where Chef/author Mourad Lahlou delves into traditional Moroccan cooking, basics and fundamentals but executed in a modern, contemporary style.

So there’s information about so many spices, ingredients, techniques from in and around the region; great for those who do not know much about Morocco or its cuisine. Yet the recipes and dishes outlined are global fare.

Though Z’hug is a wet blend as mentioned, Mourad has outlined a recipe in the book for a dry version which is often used in his restaurant. And that’s what I have used too, except that instead of Marash pepper, I used semi dried chillies. Even though I do stock the Marash pepper, it’s not an easy one to find for most people so I decided to use the chilli variety that is available locally and easily for all. But if you do have it, use it by all means.

There are plenty of ways to use Z’hug. It can be used as a dry rub for steaks or roast chicken. It can also be used to spice up casseroles, lentils or roast vegetables. Roast nuts spiced with Z’hug is also a great idea.

Z’hug and seafood would also be a delightful combination. And I wanted to make something that’s quick and simply to put together for a midweek meal or as a party starter. The spice blend can also be made in excess and stored; one that is great to have in the pantry always.

I decided to use prawns marinated with Z’hug and then pan grill it. Prawns do not require prolonged marination, so it’s a dish that comes together in no time at all. And with the holiday season upon us, this is a great dish to add to your party table.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

Ingredients:

  1. 600gms tiger prawns; deveined and deshelled
  2. Z’hug blend
  3. Salt; to season
  4. Vegetable oil
  5. Lemon wedges; to serve

Z’hug:

(I have used Gourmet Garden’s semi dried chillies and herbs; but you can substitute with any brand you have access to. Or you can use fresh ingredients to make a wet spice marinade)

  1. 2 tsp semi dried chilli flakes
  2. 3 tsp ground coriander
  3. 2 tsp dried cilantro/coriander leaves
  4. 3 tsp dried parsley
  5. 1 tsp garlic granules
  6. 1 tsp ground cumin
  7. 1 tsp ground caraway
  8. 1 tsp ground cardamom
  9. ¼ tsp citric acid
  10. ¼ tsp ground black pepper

Method:

To make Z’hug:

  • Combine all the ingredients, grind if necessary and store in an airtight container.

To prepare the final dish:

  • Clean and pat dry the prawns.
  • In a non reactive bowl, marinate the prawns with Z’hug and season with salt. Mix well and keep for 15-30minutes.
  • Brush enough oil and heat the grill pan to high. Pan grill the prawns in batches till done.
  • Serve hot with lemon wedges.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

 

 

 

 

Tatrelo Kolmi Patio (Parsi style Prawns)

I know I have been MIA for quite some time here but I am back now with a lipsmacking prawn dish from the Parsi kitchen!

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

The reason for being MIA is that my parents are visiting me from India for the next couple of months. And I am meeting them after five long years guys, so you can imagine my excitement. I can hardly think of work; every single moment is spent chatting with them and taking them around the city and neighbouring places.

And pampering them with loads of deliciousness.

I have never had the opportunity to cook for them before for such a long period of time. And now I don the blogger status too, so treating them to all sorts of new dishes and cuisines, both at home and at restaurants. After all, Melbourne is indeed the food capital of the world.

With seafood being a family favourite, I decided to treat them to Tatrelo Kolmi Patio, a delicious Parsi style prawn dish.

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

The Parsi cuisine is rich, varied and full of delicious recipes especially more if you are a seafood lover. This prawns patio is simple, easy to prepare but so full of flavour that you will find yourself making it over and over again.

The combination of vinegar and jaggery along with the spices and aromatics add a punch to the flavours yet not overpowering. The spices are subtle and only highlight the taste of the meaty tiger prawns. Make sure that the dish has a semi-dry consistency which is when the masala coats around the prawns for a delicious mouthful.

And there’s only way to enjoy this best – with steaming hot rice and a simple dal. Tuck in!

Recipe adapted from http://www.bawibride.com

Ingredients:

  1. 600gms prawns; deshelled and deveined
  2. 1 medium red onion; finely chopped
  3. 3 garlic cloves; grated

Find the full recipe here.

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood.

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad

I know, that’s a long title!

It’s really hard to name a dish that is an amalgamation of so many different ideas, so I decided to just state what it is rather than a coin a word or phrase. But you must agree; it does read like a dish out of a fancy restaurant menu.

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

I love to visit and browse around artisan food stores, especially those that stock small batches of ingredients or products by local food producers. One such amazing place I discovered last year was Craft & Co. I was invited to their annual Christmas Market, which was an amazing experience as I got to learn about so many unique handcraft food products and also have a chit chat with their makers.

Now this can be a highly inspiring experience, something you will not get when you buy a product off a supermarket shelf. When you have a chat with these food producers, you will be amazed at the passion they have for their products. Sometimes it’s just one product; for eg: a lady might be selling jam but then that would be a recipe that she has perfected over many years, completely handmade and bottled. She would use the best quality ingredients when in season and make small batches. And make it again next year when the particular fruit is back in season. That’s how food used to be generations ago…..local and what’s available in season.

While there were so many products on display, I was quite drawn to Red Rock Olives. Excellent quality olives and olive oils but what really caught my attention was the ‘olive salt’. Now I had never heard of an olive salt till then and I was so intrigued by how it would taste.

The lady at the counter (sorry dear, I forgot your name though I remember your beautiful smile) sensed my interest and encouraged me to try some. She asked me to dip a sourdough piece first in olive oil and then a bit of salt before tasting. It was quite different to anything I had tasted before; at first, you get the hit of salt which then gives way to the tangy familiar taste of olives. It’s subtle but it’s there….

So I bought two bottles of Red Rock olive salts, the ordinary olive salt and the chilli infused one. The ordinary one was part of a giveaway I did last Christmas and the chilli infused one, I kept for my personal needs.

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

Even though I have used it so many times before, I somehow never managed to do a recipe for the blog. And since it’s a product I really enjoyed using, I thought of sharing it with you guys. This post is not sponsored, just me telling all of you about this amazing product. And if you are visiting the Grampians, do visit Red Rock; I have heard it is a stunning place.

Today’s recipe is actually a super simple one in spite of the long name. I used salmon fillets and marinated it with some of the olive salt, sweet paprika, olive oil and then pan fried it. The couscous salad is again a no brainer, but a delicious one since it works as a salad and side. Great option for lunch boxes!

The butter sauce is not strictly necessary but I wanted to add more flavour. Again, extremely easy….

The whole dish comes together in under an hour, and works perfectly as a midweek dinner.

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

Note – The olive salts (and other olive products) can be purchased from the Red Rock website. And of those who cannot get their hands on this, you can still make this dish by using any sort of marinade or dry rub for the salmon.

Ingredients:

For the salmon:

  1. 6 salmon fillets (with skin)
  2. 1 ½ tsp Red Rock olive salt
  3. 1 tsp sweet paprika
  4. 2 tbsp olive oil

For the butter sauce:

  1. 4 tbsp unsalted butter
  2. 2 garlic cloves; finely chopped
  3. ½ large red chilli (less heat variety)

For the couscous salad:

  1. 1 cup cooked couscous
  2. 1 medium red onion; sliced
  3. 6 cherry tomatoes; halved
  4. 6 baby radish; sliced
  5. 1 small Lebanese cucumber; sliced
  6. A handful of green olives; chopped
  7. 1 medium yellow bell pepper; sliced
  8. A handful of capers
  9. ½ cup fresh parsley; finely chopped
  10. Juice of ½ lemon
  11. Salt; to season
  12. Freshly cracked black pepper; to season

Method:

Salmon:

  1. Make sure that all the fish bones are removed, wash and pat dry.
  2. Add the olive salt, paprika and olive oil to the salmon; rub well all over and allow to marinate for at least 30 minutes.
  3. Heat a pan and pan fry the salmon fillets in batches. Since you have already added oil to the marinade, extra oil is not needed but you can add more depending on the type of pan you are using. Also fry skin side first to get really crispy skin.

Butter sauce:

  1. Add the butter, garlic cloves and chillies to a cold pan and place on low heat. Let the flavours infuse into the butter slowly so make sure it’s on the lowest heat.
  2. Remove when the butter starts to take on a light brown colour.

Couscous salad:

Prepare the couscous as per packet instructions or you can follow this method which works for me every single time.

  1. For 1 cup couscous, use 1 ½ cups water. Bring the water to boil, season lightly with salt and add a drizzle of olive oil. When the water starts to boil, add the couscous, mix well and take off heat. Keep covered for 5 minutes. Open the lid and gently fluff the couscous using a fork. Transfer to a flat plate or container to cool the couscous faster or the ambient heat can overcook.
  2. Once cooled, add all the veggies to the couscous and refrigerate till it’s time to serve.
  3. Just before serving, add the lemon juice, parsley; season with salt and pepper.
  4. Toss well.

To serve, spoon a portion of the salad on the plate, place a salmon fillet and drizzle with a little butter sauce on top. Tuck in!

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

Fish Tacos (with Pickled Slaw and Jalapeno Mayo)

Tacos are delicious morsels, packed with flavour and these fish tacos are no exception!

Crispy slivers of barramundi with sweet n’ salty pickled onions and carrots, finished off with jalapeno mayo to spice things up a bit. An easy dish to put together that brings the whole family around at the dinner table.

Fish Tacos (with Pickled Slaw and Jalapeno Mayo) - thespiceadventuress.com

It’s been a little crazy out here, with all of us getting sick and that paired with the start of the school holidays, when every routine gets unfollowed. A death in the family further put me back on spirits so there’s been very little work that I have actually been doing. Top that with the early winter sunsets, I hardly get to shoot any food if I haven’t prepared it on time.

I made these tacos for a client, so thought this was a good time to share it with you especially if you live Down Under and have hungry kids all day at home. Tacos are one of my favourite things to make in the kitchen because even though there is a bit of prep involved, it’s easy and everyday ingredients that can be put together really quickly.

You could use any white fish for this recipe; buy whatever is in season and locally available. We are lucky to get local and really fresh barramundi out here so that’s why I have used it. But any white fish with a relatively firm flesh can be used.

Fish Tacos (with Pickled Slaw and Jalapeno Mayo) - thespiceadventuress.com

I always have an assortment of pickled veggies in my refrigerator; it’s just a convenient, affordable and simple way to add oodles of flavour to your food. For these tacos, I have made pickled slaw using carrots and onions with whole spices for that extra hint of flavour. And the jalapeno mayo, which is the simplest thing to make. I have grown quite fond of homemade mayo, it’s such an easy job once you begin to do it regularly and so much healthier than the bottled stuff. So do give it a try if you have never made it before.

Ingredients:

  1. Wheat tortillas
  2. 1 large carrot; julienned
  3. 1 large red onion; julienned

Find the full recipe here…..

 

Fish Tacos (with Pickled Slaw and Jalapeno Mayo) - thespiceadventuress.com

 

This recipe was developed, styled and shot for Supreme Seafood..

Salmon Kebabs

Today’s recipe was the result of a happy accident.

Salmon Kebabs - thespiceadventuress.com

I had actually set out to make salmon cutlets or croquettes for a client. And the plan was to make a version similar to these Kerala style beef cutlets. So I minced the salmon, added the sautéed onion spice mixture and rolled it into round balls before doing the customary egg breadcrumb routine. But something important came up and I had to go out only to return late,  just in time for dinner. There was not enough time to coat and crumb and then deep fry; and I needed to make something quick with the salmon mixture for dinner.

While shaping the mixture, I realised that since salmon is an oily fish, it held shape pretty well and didn’t really need any other binding agent. So I flattened out the prepared balls into small patties and shallow fried in a pan. The result was these delicious Salmon kebabs. I had struck gold!

Salmon Kebabs - thespiceadventuress.com

And ofcourse, I had to share the recipe with all of you. Because these kebabs are delicious, really simple to make and can grace your dinner tables in so many different ways. Have it as a starter/appetizer, serve it as a canapé topped with relish or chutney or serve it on a bed of salad for a simple light lunch. You can also make slightly bigger patties and have a salmon burger or slider.

The salmon mixture is great for making croquettes too just as I had initially intended.

So let’s get cooking these delicious Salmon Kebabs which is best paired with this tangy mint coriander chutney.

Ingredients:

  1. 1-2 salmon fillets; skinless (weighing approximately 300gms)
  2. 1 red onion; finely chopped

Click here for the full recipe….

Salmon Kebabs - thespiceadventuress.com

Grilled Prawns with Herbs and Chillies

For all the prawn lovers out there!

Grilled Prawns with Herbs and Chilli, simple and delicious - thespiceadventuress.com

Personally, I find prawns the easiest yet the most indulgent seafood to cook and eat. Not just for the fact that it cooks super fast but also for its ability to absorb all sorts of flavours in minimal time. Agreed, prawns are slightly more expensive when compared to your regular fish fillets, but there’s so little you need to do to it for a delicious dinner on your table in no time at all.

In our home, prawns are most often cooked for mid week dinners. And that’s because, by Wednesday, I get into the when’s the weekend coming mode and I really need something to get me going. Sometimes, it’s a nice glass of wine or perhaps a late night movie (for which I curse myself the next day morning) and sometimes, it’s an indulgent plate of food. And prawns fit perfectly in that mid week indulgent category.

While I need that mid week luxury, I am not willing to work too hard for it. So today’s recipe, grilled prawns with herbs and chillies is just perfect.

Grilled Prawns with Herbs and Chilli, simple and delicious - thespiceadventuress.com

All you really need for this dish is a bunch of herbs, which makes it also a good dish to use up leftover herbs that let it go bad in the refrigerator. When I have an excess amount of herbs (I grow quite a few at home), I usually chop it all up finely, mix with a generous amount of olive oil and freeze for future uses like this dish. So that’s another tip for you!

So that’s it really, mix the prawns with the herb oil emulsion, a touch of chilli flakes to spice things up and then grill it. Top it over a big bowl of salad or a quick rice or noodle stir fry for a delicious and indulgent midweek dinner.

Grilled Prawns with Herbs and Chilli, simple and delicious - thespiceadventuress.com

Ingredients:

  1. 350gms tiger prawns; deshelled (leave tails intact) and deveined
  2. 1-1 ½ tsp chilli flakes (adjust to heat preferences)….

This post is brought to you in collaboration with Supreme Seafood, so head over to their website for the full recipe.

Grilled Prawns with Herbs and Chilli, simple and delicious - thespiceadventuress.com

Baked Clams

Clams………do you find it delicious? The answer should be yes if you are taking the time to read through this post.

I love it! But then I love all sorts of seafood which includes all sorts of shellfish too. And clams are high on the favourites list….

Clams are little morsels of deliciousness; there’s not much you need to do but today I have gone all out to re-create this English summer classic.  It’s light but flavoursome from the butter, cream, cheese and white wine. Please don’t start counting calories; let’s just tuck in without any remorse whatsoever.

I found the most amazing fresh clams at the Hellenic Seafood Store inside Dandenong Market. By the way, have you read my previous post? If you haven’t, you need to because it is a guide to some of the best stores in the market and there is also a $200 voucher waiting for a lucky reader.

Clams - food photography - thespiceadventuress.com

Usually I prepare this South Indian style clams dish but this time, I thought of trying out this recipe. I am a big fan of white sauce, cheese, wine etc… etc…. (Yup you get the picture!). And this recipe for baked clams from an old Rachel Allen cookbook just seemed perfect.

It’s a pretty simple dish actually and extremely easy to prepare even though there are a few steps. It’s important to get your hands on really good quality fresh clams; very little time needs to be spent on cleaning and it also affects the taste.

Baked Clams - thespiceadventuress.com

These baked clams will not take you much time which makes it perfect even for a weekday indulgence. A bottle of crisp white wine and some sourdough bread is all you need. But a salad would be a great idea too if you want to balance out the richness of the dish.

So let’s dig in this deliciously creamy and indulgent Baked Clams!

Baked Clams - thespiceadventuress.com

Ingredients:

  1. 1 kg fresh clams (weight with shells)
  2. 20gm unsalted butter
  3. 20gm plain flour
  4. 2 tbsp shallots; finely chopped
  5. 1 ½ tbsp fresh parsley; finely chopped
  6. 120ml dry white wine
  7. 100ml water
  8. 200ml double cream
  9. Salt, to season
  10. Freshly milled black pepper; to season
  11. 40gm unsalted butter
  12. 40gm Cheddar cheese (you may use Gruyère too)
  13. 25 gm white breadcrumbs

Method:

  • Wash the clams well under cold running water. If there are any clams which will not shut when tapped on the shell, then discard those as it might not be fit to eat.
  • To prepare the roux, heat butter in a pan and add the flour when the butter has melted. Keep stirring for 1-2 minutes taking care that the flour and butter does not burn. Remove from heat and keep aside.
  • In a large pot, place the clams, shallots, parsley, wine and water. Cook on high heat allowing the liquid to boil for a couple of minutes and all the clams have opened.
  • Remove the clams one by one from the pot and place in another bowl. If there are any unopened ones, allow more time to cook which will open up the shells. But if any remain closed even after cooking a few minutes, then discard those. Sieve the remaining liquid through a muslin cloth to remove any remaining grit.
  • Return the strained liquid back to heat, bring to boil. Then add the cream slowly and stir well; allow to boil and then add the roux to thicken the sauce. Season with salt and pepper as necessary.
  • In a separate bowl, mix the remaining butter, cheese and breadcrumbs.
  • To assemble, place the clams in an oven proof dish, pour the sauce all over the clams and then add the crumb mixture evenly on top. Place in a hot oven or under a hot grill for 1- 2 minutes or till the crust is golden.
  • Serve warm

Baked Clams - thespiceadventuress.com

Baked Clams - thespiceadventuress.com

 

 

 

 

 

 

 

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise)

I enjoy sliders more than full sized burgers simply for the fact that most often, I cannot finish a burger by myself. But sliders are like little morsels of deliciousness that are the right size for smaller human beings like me.

Also sliders are fun and exciting party food, perfect for any kind of season. Most of the elements can be prepared ahead of time which leaves you relaxed on the day. Paired with a creamy homemade mayonnaise with the vibrant flavour from Kashmiri chillies, this is a party canapé like none other.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Any kind of fleshy fish without tiny bones can be used for making the patties. Prawns, crab meat and lobster meat are all good options too. Since salmon is an oily fish, there is no need to add any other binding agent (except for a bit of breadcrumbs) but if you are using a white fish, you may need to add potatoes or more bread crumbs so that the patties will not break while frying. And shallow frying or grilling would be the best option instead of deep frying.

Even though I have used the word spicy, these sliders are not super hot but there is plenty of flavour from the spices and aromatics. And don’t get thrown off by Kashmiri chillies in the mayo; these are a variety of chilli from India that has an intense red colour but less heat when compared to others. But you may use any sort of mayo that you wish to.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Brioche buns are the perfect pick for making sliders like these; soft, buttery and delicious. If you live in Australia, I suggest the ones that you can find at Breadtop. You will need to visit early though; gets sold off within a few hours itself.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Ingredients:

For the salmon patties:

(Makes about 12-13 patties)

  1. 450gm skinless salmon fillet
  2. 4 tbsp coarse bread crumbs
  3. 1 egg (600gm)
  4. ½ red onion; finely chopped

This post is brought to you in collaboration with Supreme Seafood, so please visit their website for the full recipe (a really special one too as this marked the 50th recipe that I have created in collaboration with the company)

Full recipe….

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Chilli Prawn Fried Rice

My love for markets is legendary, especially the local one in my suburb (Dandenong) which I would have mentioned on my blog at least a million times.

Looking back, I think it’s destiny that bought us to this suburb. Amidst all the confusion, loneliness and that strange feeling of newness in a foreign country, it was the local market here that was my refuge. The smell, sights and sounds always reminded me of home because I would get every single ingredient that I needed for my style of cooking which means a lot when you are so far from home. And it’s true that food opens doors where none exists. And for me that door was this blog…..

These days, I don’t visit the market as often as I used to but I am still there at least once every fortnight. It’s my space to get inspired and to re-ignite the creativity and passion I have for food. All the beautiful, fresh produce gives me such a buzz and there are so many ideas that pop into my mind after a trip like this.

And with Christmas almost here, markets are just brimming with such amazing produce and I simply couldn’t go past the seafood section. I had to come back with some fresh Australian raw prawns; don’t waste your hard earned money buying prawns from other countries when you can get some amazingly fresh and delicious prawns caught right here in Australia. Believe me, it’s totally worth those few extra dollars.

After all the shopping, I was only in the mind for a one pot dish and nothing elaborate. And this delicious Indo Chinese style prawn fried rice is what came to mind.

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

The Indo Chinese style fried rice is quite different from the traditional Chinese version. It’s a lot more fried where the grains of rice are separate unlike the sticky original version. I wanted a bit of a spice kick and used long dry red chillies for smoky hot undertones.

To get the flavour from the dry red chillies, add it to the cold oil and then heat on low flame. Toss in the prawns with a handful of different vegetables along with perfectly cooked rice and finish off with a dash of soy and tomato chilli sauce.

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

Ingredients:

  1. 400gms long grained rice
  2. 500gms medium sized prawns; deshelled and deveined
  3. 1 large carrot; julienned

This post is bought to you in association with Supreme Seafood so the complete recipe can be found here.

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

%d bloggers like this: