One of my favorites, this recipe can make any occasion more special. Well, as for me, Sunday is a big day and there is no other occasion which sounded more special. As I said in my previous post, I’m down with severe Conjunctivitis and I haven’t cooked today. This was prepared a few weeks back on a Sunday when all was well. 🙁 I just hate it, when something happens to my eye! :'(
Courtesy: A famous Kerala Cook Book
Prawns – 250-300gms
Oil: 1/4 cup
Shallots – 10
Ginger paste- 1tbsp
Garlic paste – 3tbsp
Green chilies – 3
Tomatoes – 2 chopped
Turmeric – 1/2tsp
Chili powder – 1/2tsp
Black pepper powder – 1/4tsp
Thick coconut milk- 1 cup
Coriander chopped- 1/2 cup
Lime juice- 2tbsp
Ghee – 1/4 cup
Rice- 4 cups
Cardamom pods – 4 crushed
Cloves – 4
Heat oil in a large pan. Add shallots and sauté till light brown.
Add ginger and garlic paste, green chilies and chopped tomatoes. Stir and fry for a couple of minutes.
Add turmeric, chili and pepper powders and sauté till oil is visible.
Add prawns and salt and cook for 5 minutes.
Add coconut milk, fresh coriander and lime juice and cook over a low flame for 5mins.
Remove from heat.
Heat ghee in a pressure cooker and add rice, cardamom and cloves. Stir well and add the prawns mixture. Pour water into the cooker and pressure cook till a whistle is blown.
Heat 2tbspn of ghee in a pan and fry a thinly sliced onion till brown. Remove and fry 8-10 cashews until lightly browned.