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Coconut Poppy Seed Prawns with Spiced Rice

 



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. Introduce the prawns, mix well with the gravy, and cook for 5-7 minutes until prawns are tender.

8. Serve the coconut poppy seed prawns hot with the prepared rice.


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