Karnataka Prawn and Beans Palya Rice Bowl with Coconut
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Ingredients
- 300 g basmati rice
- 400 g green beans
- 100 g carrot, grated
- 40 g desiccated coconut
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 1 green chillies
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 484 kcal
- Protein
- 19.5 g
- Carbohydrate
- 66.5 g
- of which sugars
- 4.3 g
- Fat
- 14.6 g
- of which saturates
- 11.3 g
- Fibre
- 6.3 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Finely chop the green beans.
- 3
Heat the coconut oil in a wide pan, add the mustard seeds, urad dal and chopped green chilli, and fry for 30 seconds until the seeds pop.
- 4
Add the curry leaves, green beans and grated carrot, and fry over a high heat for 7-8 minutes, stirring often, until just tender.
- 5
Stir in the ground turmeric and desiccated coconut, and cook for 2 minutes more.
- 6
Add the prawns and cook for 3-4 minutes until they turn pink and are cooked through.
- 7
Divide the rice between bowls and top with the beans palya.
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