Spiced Prawn And Semolina Upma With Coconut Chutney Recipe

About this recipe

A fragrant semolina dish cooked with spiced prawns, fresh vegetables, and served alongside creamy coconut chutney for a flavorful, balanced dinner.

Ingredients

• 500 g Prawns
• - Mustard Seeds
• 500 ml Water
• 500G Freshos Couscous Semolina
• 20G Curry Leaves
• 250g Green Chilli
• - Onion
• 250 g Carrot
• - Frozen Peas
• 1 piece Coconut
• 250g Coriander
• 10G Salt
• 50 g Black Pepper
• 250g Ginger
• 250g Garlic

Instructions

1. Step 1: Heat a tablespoon of vegetable oil in a pan. Add mustard seeds and let them splutter, followed by curry leaves and green chilies.
2. Step 2: Add chopped onions and sauté until golden brown. Stir in ginger and garlic, cooking for another minute.
3. Step 3: Add diced carrots, peas, and chopped tomatoes. Cook for 3-4 minutes until vegetables soften.
4. Step 4: Add the prawns, tamarind pulp, salt, and black pepper. Cook until prawns turn pink and are fully cooked (about 5 minutes). Remove the prawns and vegetables from the pan and set aside.
5. Step 5: In the same pan, heat another tablespoon of vegetable oil. Add roasted semolina and toast briefly until aromatic.
6. Step 6: Gradually add boiled water, stirring continuously to avoid lumps. Cook the semolina until it absorbs the water and reaches a soft, fluffy consistency.
7. Step 7: Mix the cooked prawns and vegetables into the semolina, stirring well to combine.
8. Step 8: For the coconut chutney, blend grated coconut with a little water, salt, and fresh coriander leaves to a smooth paste. Serve alongside the upma.