India On The Plate

  A harmonious blend of Southern spice and Eastern subtlety, uniting the bold flavors of Tamil Nadu's coast with the creamy textures favored in Bengal. ingredients  150 grams prawns, peeled and deveined - 100 grams basmati rice - 50 grams fresh coconut, grated - 15 grams poppy seeds, soaked - 1 small onion, finely chopped - 1 small tomato, pureed - 10 grams ginger-garlic paste - 5 grams curry leaves - 2 green chillies, slit - 15 ml coconut oil 1. Wash rice thoroughly and cook with 200 ml water until fluffy. Set aside. 2. Grind soaked poppy seeds and grated coconut with a splash of water to a fine paste. 3. Heat coconut oil in a pan, add curry leaves and green chillies, sauté for a minute. 4. Add chopped onion and cook until translucent. Add ginger-garlic paste and cook until aromatic. 5. Stir in tomato puree, red chili powder, turmeric powder, and salt. Cook until oil separates. 6. Add the ground coconut-poppy seed paste to the pan, cook for 3-4 minutes, stirring constantly. 7...