Prawn Pulao Recipes

Steps:

• Season prawns with sea salt.
• Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
• Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.
• Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

Steps:

• Grind all the ingredients mentioned under'masala' to a fine paste and keep aside.
• Heat oil in a skillet.
• Saute onion in it until golden brown.
• Add tomato, stir-fry and cook till soft.
• Add the ground masala paste and saute for 1 minute.
• Then add the turmeric and coconut milk powders and mix well.
• Next, add the prawns and cook for 5 minutes, mixing occasionally.
• Add salt to taste and 3 cups of water.
• Stir once, and then bring to a boil.
• Strain the rice and add it to the pot.
• Cook the rice, stirring occasionally.
• Add the deep fried potato quarters.
• Cover with a tight lid and cook on simmer for 10 minutes until all the water has been absorbed by the rice.
• Fluff with a fork.
• Serve with vegetables, raita and papads for a complete meal!