This coastal rice and prawn preparation is Maharashtra’s answer to prawn pulao. Spicy and yet balanced with the refreshing coconut milk. Excellent for a Sunday afternoon meal.
KOLAMBI BHAAT
Ingredients
¾ cup shelled and deveined small prawns
1½ cups basmati rice soaked for 20 minutes and drained
1 teaspoon lemon juice
Salt to taste
3 green chillies roughly chopped
1 inch ginger roughly chopped
6-7 garlic cloves roughly chopped
½ cup fresh coriander leaves
12-15 fresh mint leaves
½ cup scraped fresh coconut + for garnish
3 tablespoons oil
1 inch cinnamon stick
4 black cardamoms
2 star anise
4 cloves
1 teaspoon cumin seeds
2 medium onions finely chopped
½ cup coconut milk
Chopped fresh coriander leaves for garnish
Method
1. Take prawns in a bowl. Add lemon juice salt and mix well. Set aside for 10-15 minutes.
2. Transfer green chillies in a blender. Add ginger garlic coriander leaves mint leaves coconut ¾ cup water and grind to a fine paste.
3. Heat oil in a deep nonstick pan. Add cinnamon black cardamoms star anise cloves and cumin seeds. Sauté for 1 minute.
4. Add onions and sauté till golden brown. Add the ground paste and sauté for 30 seconds.
5. Add marinated prawns and sauté for 2-3 minutes.
6. Add rice coconut milk and 2 cups hot water and mix well. Add salt and mix.
7. Once the mixture comes to a boil cover and cook on medium heat for 10-15 minutes.
8. Transfer in a serving plate sprinkle coconut coriander leaves and serve hot.
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