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Jhinga kurkure (Bombay crisp garlic prawns served with spinach raita and mushroom rice)

Monisha Bharadwaj from Good Food Live
Crispy spicy prawns, cooling spinach raita and golden mushroom speckled rice make a terrific trio from Monisha Bharadwaj

Jhinga kurkure (Bombay crisp garlic prawns served with spinach raita and mushroom rice)

Method

1. Mix all the ingredients of the marinade together and mix in the prawns. Marinade for a minimum of 15 minutes (overnight if possible).

2. Finely chop the spinach and place in a saucepan over a low heat until wilted.

3. For the raita, stir the spinach through the yoghurt and add a pinch of salt, a pinch of sugar and a pinch of toasted cumin powder to taste.

4. To make the rice, pour the oil in the frying pan and gently fry the cumin until fragrant.

5. Stir in the mushrooms and then the rice, until the grains are shiny.

6. Add the turmeric and stir evenly through the rice so that there is an even colour throughout.

7. Place the rice in a bowl and pour in double the volume of water. Transfer the rice and water to a saucepan, cover and cook for 10-12 minutes, until soft. Drain

8. Heat the sunflower oil in a large frying pan until smoking hot.

9. Roll the prawns in the semolina and place several gently into the oil.

10. Reduce the heat and fry the prawns for a couple of minutes on each side until done.

11. Drain on kitchen paper.

12. Drop in another batch of semolina-coated prawns and proceed until all the prawns are done.

13. Serve hot with the spinach raita and mushroom rice.