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Prawn Masala With Saffron Rice And Raita

Ingredients

• 1 cup wholemeal flour, plus more for flouring bench
• pinch salt
• 1 tbsp oil
• 1 cup basmati rice, rinsed
• 1 tbsp salt
• 1 pinch saffron strands
• 2 pinches saffron strands
• ½ cup Greek yoghurt
• ¼ tsp smoked paprika, plus more to sprinkle for garnish
• 2 tsp cumin seeds, toasted and crushed
• 12 borage flowers, plus more for garnish
• salt and white pepper, to taste
• 16 large Prawns
• 4 tbsp oil
• 4 cardamom pods
• 2 cinnamon sticks
• 8 cloves
• 4 bay leaves
• 4 sprigs curry leaves
• 2 red onion, finely diced
• 2 birds eye chilli, finely chopped
• 5 cm piece ginger
• 8 cloves garlic
• 4 ripe roma tomatoes, chopped
• 2 tbsp tomato paste
• 2 tsp turmeric
• 2 tsp chilli powder
• salt, to taste
• saffron water (reserved from making Raita)
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 dried red chilli
• 2 tsp uncooked basmati rice
• 1 tbsp lemon juice
• finely sliced coriander leaves
• finely sliced ginger

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