Prawns Malabar Coconut Rice Recipe

About this recipe

Succulent prawns simmered in a delicately spiced coconut gravy, served atop aromatic Malabar-style rice for a comforting dinner.

Ingredients

• 6 pcs White Eggs
• 100 g Cooking Soda
• 50 ml Bourbon Vanilla Extract
• - Dates
• 100 g Unsalted Butter
• 100 g Baking Powder
• 20 g Cinnamon
• 500 g Sugar
• 500G Maida (Refined Flour)
• NaN Mcdougalls Self Raising Flour
• 10 pcs Prawns
• 200 ml Coconut Milk
• 1 kg Basmati Rice
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Curry Leaves
• 20 g Turmeric Powder
• - Coriander Powder
• 100 g Yellow Mustard Seeds
• - Coconut Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and soak the basmati rice for 20 minutes in water and drain it before cooking.
2. 2. Heat coconut oil in a pan and add mustard seeds until they start to splutter.
3. 3. Add finely chopped onions, garlic, ginger, green chilies, and curry leaves; sauté until golden brown.
4. 4. Stir in turmeric powder and coriander powder, cooking for 1 minute to release the flavors.
5. 5. Add the cleaned prawns to the pan, and cook until they turn pink and begin to curl.
6. 6. Pour in the coconut milk and simmer gently for 10 minutes on low heat.
7. 7. In a separate pot, boil the soaked rice with water and salt until fully cooked and fluffy.
8. 8. Plate the rice and pour the prawn coconut curry over it, garnishing with fresh coriander if desired.