Nearly everything on the homestyle Kerala menu is primed for a swipe through with flakey parota bread: kadala (brown chickpea) curry with the punchy pop of mustard seeds, prawn moilee fragrant ...

Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season. Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice.