Kerala x France
Malabar prawn bisque
The shells do all the heavy lifting. Never throw away free flavour again.
60 minTime
23 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original359kcalsame
23 gproteinsame
3 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Peel the prawns, keeping the shells and heads. Devein the prawns and chill them until the end.
- 2Heat the butter and 1 tbsp coconut oil in a heavy pot on medium high heat. Fry the shells and heads for 5 minutes, pressing them with a spoon.
- 3Add the onion, carrot, celery, garlic, ginger and fennel and cook for 5 minutes on medium heat. Stir in the tomato puree, chilli and turmeric and cook 2 minutes.
- 4Pour in the water, add the rice and simmer gently for 25 minutes.
- 5Blend in short bursts, then strain through a fine sieve, pressing hard on the solids. Return to the pot.
- 6Stir in the coconut milk and cream and simmer gently for 5 minutes. Season with salt, pepper and lemon juice.
- 7Heat the remaining coconut oil in a pan on high heat. Sear the prawns with the curry leaves and a pinch of salt for 2 minutes.
Serve it like this
Ladle into warm shallow bowls, set three seared prawns in a tight curl in the centre, and dot coconut milk around the rim with a fried curry leaf on top.