▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare fresh prawns by ensuring they are cleaned, deveined and drained well.
2
Add turmeric powder, Kashmiri chilli powder, pepper, coriander powder, and salt to the prawns and mix well.
3
Squeeze out excess water from the prawns, ensure they are evenly coated with the spice mixture, and rest for about 30 minutes.
4
Heat 2 tbsp of coconut oil in a wide pan and stir-fry the marinated prawns over high flame for about 1.5 to 2 minutes.
5
The prawns will curl up and turn pink; once cooked through, transfer them to a bowl.
6
In a large kadai or pan, heat 1 tbsp of ghee until melted.
7
Add 1 tsp of mustard seeds and let them splutter, then add 5 crushed garlic cloves and roast them.
8
Add 3 finely chopped onions and a handful of fresh curry leaves, sauté on medium heat until the onions become translucent and aromatic.
9
Add a pinch of turmeric powder and about 1/4 tsp of salt.
10
Add pre-cooked rice, ensuring it is fluffy and not clumpy.
11
Add the fried prawns to the rice and gently mix everything together on low heat for 2 to 3 minutes, ensuring every grain is coated with the spiced prawn goodness.
12
Check the seasoning and add salt if needed. Garnish with fresh coriander leaves, give it a gentle toss, and turn off the heat.
13
Serve the prawn rice hot with onion raita or papad on the side.
PrimedTableBETA
