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Baath masala basmati with prawns and dill
Serves 4-6 Starters and mains
Ingredients
- 300g basmati rice
- juice 1⁄2 lime
- 40g ghee
- 1 onion finley chopped
- 2 long green chillies, deseeded and finely chopped
- 2 garlic cloves, crushed
- 2cm ginger, scraped and finely grated
- 1tsp ground cumin
- 1tsp black mustard seeds
- 1⁄2tsp asafoetida
- 3⁄4tsp turmeric
- 3tbsp baath masala
- 2tsp sea salt flakes
- 50g bunch dill, stalks removed, plus few fronds, chopped
For the prawns
- 500g fresh whole prawns,tail and shells removed and deveined
- 1tbsp baath masala (see recipe, below)
- 1tsp sea salt crystals, roughly crushed
- juice 1⁄2 lime and the rest of the lime, sliced
- 25g ghee
For the baath masala
- 45g chana dhal
- 60g urad dhal
- 3tbsp coriander seeds
- 2tsp cumin seeds
- 6 medium dried red chillies
- 5 whole cloves
- 3 green cardamom
- 2 short cinnamon sticks, broken up
- 1 star anise
- 1tsp sesame seeds
- 1⁄2tsp black pepper
- 2tbsp unsweetened desiccated coconut
Method
First make the baath masala. Place the 2 dhals in a cold, dry frying pan over a low-medium heat; you will need to fluctuate the temperature during this process. As the pan heats up, stir the dhal continuously until it gives off an aroma and colours slightly. Tip into a bowl to cool.
Add the rest of the baath masala ingredients to the pan and stir for a few minutes, or until the aroma builds and it looks very lightly toasted. Tip the mixture into a second bowl and cool. Process the dhals in a spice grinder to a fine texture and tip into a sterilised jar. Process the spices to a medium-fine texture and add to the jar. The mixture will keep for a month.
Put the rice in a bowl with the lime juice and cover with cold water. Leave to soak for around 15 minutes.
Meanwhile, heat the ghee in a heavy-based pan. Add the onion and fry over a low heat until soft and just golden. Add the chilli, garlic and ginger and fry for a few minutes.
Add the cumin, mustard seeds, asafoetida, turmeric, baath masala and salt and stir-fry for a minute.Add the cumin, mustard seeds, asafoetida, turmeric, baath masala and salt and stir-fry for a minute. Drain and add the rice and stir well, cover with water by 1cm and bring to a simmer. Put on the lid and lower the heat. Alternatively, use a heat diffuser mat and cook for around 8 minutes. Quickly fork over to break it up and continue to cook for a few more minutes, until cooked to your liking. Remove from the heat and add all but 3tbsp of the chopped dill and leave with the lid on while preparing the prawns.
Toss the prawns in the baath masala, salt and lime juice. Heat a wok or large frying pan over a medium heat, then add the ghee and, a second later, add the prawns, in a single layer. Fry for a few minutes, until golden on one side. Turn and fry for a few minutes more, until evenly golden and cooked through.
Transfer the rice onto a serving platter. Fold the rest of the dill and the prawns into it along with the lime and the whole dill fronds, then serve immediately.
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