Prawnss :) brings a smile on mah face! how i love it! its been my latest on the food craving list! I have always believed that sea food and coconut is a matchless combination. The flavor of coconut soo delicately winds itself around the sea food that it becomes really an effort to savor them separately. So here's a rice pilaf, if i may call it so, that is cooked, with prawns and coconut milk. Exotic is the word. 
Ill be dividing it into 4 steps
01. Prawns and its marination
02. Gravy in which you cook the rice
03. Rice
04. Garnish
01. Prawns and its marination (14-15 tiger prawns)
Grate Coconut finely-bout 2 spoons, Green chillies chopped, curry leaves, coconut milk(1 cup), a dry masala of (dry roasted cloves-2, cardamom-2, jeera-half spoon, coriander seeds-half spoon, pepper-5/6), garlic n salt.. Marinate and keep aside.
02. Gravy- you will need 2 cups of thick coconut milk and lots of garlic (nuthing like a fresh extract), a separate juice of Roasted tomato, green chilli-1, pepper 4-5, grind this together to get another 1 cup. Mix the coconut milk and the tomato mixture together (has to be a real smooth one)
03. 2 cups of Basmati rice, soaked for half hour. Take a kadhai, put in some ghee, throw in chopped cashewnuts, cloves2-3, bayleaf, cardamom 2-3, put in the rice and fry well. Now put in 3 cups of the above extract (02). Add a little salt. Fry rice over high flame, and reduce once you put in the Pulp, and let it cook for bout 15 min, without disturbing it. I would suggest you to do this at the very beginning, so that by the time you really use it for the layering of the rice, it would be completely non sticky, because it would lose all the moisture by then after cooling down a little and the rice wouldnt break when you dig in with your ladle. The rice here will be only cooked to about 80%. The remaining will be done in the end.
Imp: You will be cooking all the 3 portions separately.. so careful about the salt, everything should contain enough salt, but should come together well, when everything gets mixed.
04. Garnish- slice onions and fry them in lots of oil till they turn brown-(optional), lots of chopped coriander and soak some saffron in warm milk
In a non stick pan, spoon in ghee, add the prawn base (01) and let it cook. Prawns dont take more than 5 min to cook. so once done, spoon out half of it (along with the gravy of the coconut milk) in a separate dish.
Now, you have only half of the prawns at the base, layer one portion of the cooked rice, onions over it, and then the remaining prawns.
Over this, spread out the remaining rice, onions, saffron & milk and finally coriander leaves.
Cover with a lid for 5 min.
P.S dont add turmeric. The picture has turmeric in it. Kinda spoils the look specially cause there is coconut milk. Me too going to avoid it next time
Exotic eh??
Ill be dividing it into 4 steps
01. Prawns and its marination
02. Gravy in which you cook the rice
03. Rice
04. Garnish
01. Prawns and its marination (14-15 tiger prawns)
Grate Coconut finely-bout 2 spoons, Green chillies chopped, curry leaves, coconut milk(1 cup), a dry masala of (dry roasted cloves-2, cardamom-2, jeera-half spoon, coriander seeds-half spoon, pepper-5/6), garlic n salt.. Marinate and keep aside.
02. Gravy- you will need 2 cups of thick coconut milk and lots of garlic (nuthing like a fresh extract), a separate juice of Roasted tomato, green chilli-1, pepper 4-5, grind this together to get another 1 cup. Mix the coconut milk and the tomato mixture together (has to be a real smooth one)
03. 2 cups of Basmati rice, soaked for half hour. Take a kadhai, put in some ghee, throw in chopped cashewnuts, cloves2-3, bayleaf, cardamom 2-3, put in the rice and fry well. Now put in 3 cups of the above extract (02). Add a little salt. Fry rice over high flame, and reduce once you put in the Pulp, and let it cook for bout 15 min, without disturbing it. I would suggest you to do this at the very beginning, so that by the time you really use it for the layering of the rice, it would be completely non sticky, because it would lose all the moisture by then after cooling down a little and the rice wouldnt break when you dig in with your ladle. The rice here will be only cooked to about 80%. The remaining will be done in the end.
Imp: You will be cooking all the 3 portions separately.. so careful about the salt, everything should contain enough salt, but should come together well, when everything gets mixed.
04. Garnish- slice onions and fry them in lots of oil till they turn brown-(optional), lots of chopped coriander and soak some saffron in warm milk
In a non stick pan, spoon in ghee, add the prawn base (01) and let it cook. Prawns dont take more than 5 min to cook. so once done, spoon out half of it (along with the gravy of the coconut milk) in a separate dish.
Now, you have only half of the prawns at the base, layer one portion of the cooked rice, onions over it, and then the remaining prawns.
Over this, spread out the remaining rice, onions, saffron & milk and finally coriander leaves.
Cover with a lid for 5 min.
P.S dont add turmeric. The picture has turmeric in it. Kinda spoils the look specially cause there is coconut milk. Me too going to avoid it next time
Exotic eh??
No comments:
Post a Comment