This coastal, rice and prawn preparation is Maharashtra's response to prawn pulao. Spicy and yet balanced with the refreshing coconut milk. Outstanding for a Sunday afternoon meal.

KOLAMBI BHAAT

Components

3/4 cup shelled and deveined small prawns
1 1/2 cups basmati rice, soaked for 20 minutes and drained pipes
1 teaspoon lemon juice
Salt to taste
3 green chillies, roughly sliced
1 inch ginger, approximately sliced
6-7 garlic cloves, roughly sliced
1/2 cup fresh coriander leaves
12-15 fresh mint leaves
1/2 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, carefully sliced
1/2 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, 3/4 cup water and grind to a great paste.
3. Heat oil in a deep nonstick pan. Include 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. Include rice, coconut milk and 2 cups hot water and blend well. Include salt and mix.
7. When the mix pertains 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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