Kishwar's Spice Pack ^Sale

Kishwar Spice Pack Ingredients

• Green Cardamom pods
• Cloves
• Cinnamon sticks
• Star anise
• Dried Bay leaves
• Turmeric powder
• Red chilli powder
• Garam masala
• Black Peppercorns

Prawn Marinade

• 12 King prawns (set shells aside for bisque)
• 2 teaspoons Turmeric powder
• 1 teaspoon Salt

Malaicurry Gravy

• 400 ml (canned) Coconut Milk canned
• 1 large Onion, for paste
• 1/2 cup tinned tomato
• 6 large cloves of Garlic, for paste
• 3 inch Ginger, for paste
• 4 fresh green chillies
• 6 green cardamom pods
• 5 Cloves
• 2 Cinnamon sticks
• 1 star anise
• 2-3 dried Bay leaves
• 2 teaspoons Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Bengali garam masala
• 1 teaspoon sugar
• 1/2 a lemon juice
• 2 tablespoons Ghee
• 4 tablespoons Mustard oil
• Salt to taste
  
  
  

  For the Crayfish Malaicurry:

  
  
  1. Place 1/2 cup ghee into a wok over medium heat. Add onion, ginger and garlic paste and cook until lightly browned, about 10 minutes.
  2. Add prawn heads and fry to release oils.
  3. Add the whole spices, turmeric and salt to season, you can add a little water to prevent scorching.
  4. Add tinned tomatos and cook for a few minutes.
  5. Add coconut milk and sugar, balancing seasoning with salt and a little lemon juice if needing acidity.
  6. Reduce heat to low. Add 300ml water and continue to simmer sauce on low heat.
  7. Place remaining ghee into a small frypan over medium heat and lightly fry off marinated prawns
  8. Transfer fried prawns to Malaicurry gravy and turn off heat once cooked through.
  
  

  Prawn Saffron Bisque Pullau

  • 2 tbsp ghee
  • reserved prawn shells, chopped
  • 1 stick cinnamon
  • 6 cardamom pods
  • 2 bay leaves
  • 6 peppercorns
  • 4 cloves
  • 1/2 onion
  • 1 tsp ginger paste
  • 1/2 cup tomato puree
  • 1/2 cup frozen peas or broad beans
  • 5 strands saffron
  • 1 cup long grain rice
  
  
  

  For Prawn Saffron Bisque Pilaf:

  1. Place 1 tablespoon ghee into a small saucepan over medium high heat.
  2. Add chopped onions, prawn heads and shells and cook until fragrant and bright red.
  3. Add the whole spices, onion, tomato puree and sauté briefly.
  4. Reduce the heat to low then add 3 cups water and a pinch salt. Simmer for 20 minutes. Strain bisque through a fine sieve into a bowl. Add saffron and set aside to cool until no longer steaming.
  5. In the meantime, soak rice in cold water for 20 minutes.
  6. Place 1 tablespoon of ghee into a medium saucepan and place over medium heat.
  7. Fry half the chopped onion and ginger
  8. Drain rice well then add to the hot ghee and stir until dry.
  9. Add prawn saffron bisque 1/4 cup at a time to the rice, simmering briefly before adding the next amount. Once all added, reduce the heat to low and simmer, covered, until rice has puffed up and grains have just cooked through, about 10-12 minutes.
  10. Remove from the heat and set aside.
  11. Alternatively, add fried onions and ginger, soaked rice and prawn bisque to rice cooker and leave to cook.
  
  
  
  Equipment :
  
  • Medium wok
  • Small fry pan
  • 2-3 medium metal/glass prep bowls
  • 10 small glass bowls for ingredients
  • Tongs
  • Wooden spoon
  • Small electric rice cooker
  • Glass measuring cup
  • Chopping board
  • Knife
  • Serving bowl/plate

  The bold items are in our Kishwar Spice Pack!

Allergens: May Contain Soy, May Contain Cereals Containing Gluten, May Contain Milk, May Contain Sulphites, May Contain Tree Nuts, May Contain Other Tree Nuts, May Contain Peanuts, May Contain Sesame, May Contain Gluten, May Contain Egg

Storage: For long lasting freshness, store in an air-tight container and in a cool, dark place.