Fusion Fever: Coconut and Lime Risotto with Peach and Pepper Salsa and Tandoori Prawns

Published June 23, 2014 by The Feminist

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There are days when I know exactly what I want to eat. Pizza. Tagine. Noodles.

I have cheese days. Chocolate days. Add-chili-to-everything days.

But sometimes my cravings aren’t so specific. The only thing I then know for sure is that I am hungry (very very hungry!) and want something comforting (very very comforting!). Now, when I am craving something comforting, I always choose either something Italian (risotto is on top of my list) or something Indian with lots of spice and coconut.

Yesterday, however, I simply could not choose. Italian or Indian? Indian or Italian? It was literally driving me mad.

So in a total act of desperation, I decided to do both. Mix Italian with Indian. I probably pissed off both the Italians and Indians by doing so, but at least it filled my stomach. Although “filling my stomach” does not exactly do this dish justice, because this insanely yummy dish was a lot more than filling; it was an entirely new, hallucinatory delicious experience! The coconut milk in the risotto made the rice extra smooth and creamy and the combination with the lime lifted the Italian classic to a very delicious Indian level. Furthermore, the creaminess of the risotto was in perfect harmony with the sweet-spicy-zingy salsa with peach and peppers and sits happily married with the ultra-spicy tandoori prawns.

This is fusion food at its best! So who cares if it pisses off the whole Indian and Italian population, when something is this sensational I don’t really mind stepping onto a few food-patriotic toes 😉

Ingredients:

For the risotto:

  • 320gr Arborio rice
  • 1 shallot, finely chopped
  • Juice of 1 lime
  • 400ml coconut milk
  • ½ tbsp. nigella seeds
  • ½ tsp chilli flakes
  • Vegetable stock
  • 2 tbsp fish sauce
  • Fresh basil (you could use Thai basil, but since we’re doing Italian and Indian together, you can use the Italian as well!)
  • 1 spring onion, finely sliced

For the salsa:

  • 2 long, sweet peppers, finely diced
  • 1 chili pepper, finely chopped
  • 3 peaches, finely diced
  • 1 granny smith apple, finely diced
  • 1 shallot, finely chopped
  • 2 tbsp fresh Thai basil
  • Juice of 1 lime

For the prawns

  • 30 prawns, peeled and cleaned
  • Tandoori powder

Method:

  • Heat a tablespoon of olive oil in a large pan and sauté the shallot with the nigella seeds and chili flakes for a couple of minutes. Add the rice and fry until the grains become slightly translucent. Add 200 ml of coconut milk and let it simmer until absorbed. Now add the stock, one ladleful at a time until al dente. Now stir in the remaining coconut milk to make sure the risotto is oozing creaminess. Stir in the lime juice and fish sauce and scatter some basil and spring onions over the top.
  • Meanwhile, make the salsa by putting all the ingredients in a bowl and seasoning with lime, salt and pepper. Voila!
  • Completely dust the prawns in tandoori powder and skewer them onto large sticks. Now you have a couple of options. Fry them in a large pan, barbeque them or –like I did- put them under a hot griddle for a couple of minutes.
  • Dig in!
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5 comments on “Fusion Fever: Coconut and Lime Risotto with Peach and Pepper Salsa and Tandoori Prawns

  • Wow! Again, I like your sense of humor and I can barely make scrambled eggs so I totally am awed by the fact that you came up with a dish on your own. So just congrats, haha. y. Love your blog, keep it up… I might eventually even try one of your receipts. xx

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