Prawns Coconut Rice recipe
Shrimps (prawns)- 2 lbs (1 kg) (shelled & deveined)
Fresh green peas- 1 cup
Long grain basmati rice- 2 cups (soaked in water for
20 minutes)
Canned coconut milk- 1/2 cup
Large onion- 1
Red chili powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Cinnamon- 2 sticks
Cloves- 3
Cardamom pods- 3
Bay leaves- 3
Black peppercorns- 1/2 tsp
Salt
Oil- 1/4 cup
Preheat the oven to 400°F.
Place the shrimp in a bowl.
Add the turmeric & red chili
powder to it and mix well.
Keep it aside.
Heat oil in large heavy pan.
Add the onions
and fry until browned.
Remove & drain the excess oil on paper towels.
Put the
almonds and raisins and fry until almonds are golden brown.
Add cinnamon, cloves,
bay leaves, cardamoms & peppercorns in the same pan and fry for few
minutes.
Then add the marinated shrimp and salt and stir well.
Add the rice,
canned coconut milk & 2 cups of water.
Cover and lower the heat.
Cook for about
10 minutes.
Stir occasionally to prevent the mixture from sticking to
the pan.
Then add the peas and mix thoroughly.
Remove from heat.
Reduce the oven heat to 300°F, cover and bake the shrimp
rice for 10 minutes or until all the liquid is absorbed.
Garnish with fried
onions.
Serve hot with any raita, mint or coriander chutney.
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