Silver Fish Rava Fry, Coconut Prawn Curry and Boiled Rice

Ingredients

• 500 g prawns (large, shelled and deveined)
• 2 tbsp coconut oil
• 1 pcs onion (large, finely chopped)
• 1 tbsp ginger garlic paste
• 2 pcs green chilli (slit lengthwise)
• 2 pcs tomatoes (medium, finely chopped)
• 0.5 tsp turmeric powder
• 1 tsp kashmiri red chilli powder (for color and mild heat)
• 1.5 tsp coriander powder
• 1 cup thin coconut milk (second extract or diluted canned milk)
• 1 cup thick coconut milk (first extract or canned full-fat milk)
• 1 tsp tamarind paste (or 2-3 pieces of kokum)
• 1 tsp mustard seeds
• 10 pcs curry leaves (from one sprig)
• 1.25 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Marinate the prawns: In a mixing bowl, combine the prawns with 1/4 tsp of turmeric powder, 1/2 tsp of red chili powder, and 1/2 tsp of salt. Toss well to coat the prawns evenly. Set aside to marinate for at least 15 minutes.

2. 2

   Sauté aromatics and build the masala base: Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and finely chopped onions. Sauté for 4-5 minutes until the onions become soft and translucent. Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until fragrant. Add the chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy.

3. 3

   Cook the spices and create the gravy: Add the remaining turmeric powder, red chili powder, and coriander powder to the pan. Stir and cook for 1-2 minutes until the raw smell of the spices disappears. Pour in the thin coconut milk, tamarind paste, and the remaining salt. Mix well. Bring the gravy to a gentle simmer and let it cook for 3-4 minutes to allow the flavors to combine.

4. 4

   Cook the prawns and finish the curry: Gently add the marinated prawns to the simmering gravy. Cook for 5-7 minutes, stirring occasionally, until the prawns turn pink and are just cooked through. Do not overcook. Reduce the heat to low and stir in the thick coconut milk. Warm the curry gently for 1-2 minutes. Make sure it does not come to a rolling boil to prevent curdling.

5. 5

   Garnish and serve the curry: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Coconut Prawn Curry hot with steamed rice, appam, or idiyappam.

Ingredients

• 1.5 cup Basmati Rice
• 2.25 cup Water (For cooking)
• 0.5 tsp Salt (Optional)

Instructions

1. 1

   Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).

3. 3

   Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.

4. 4

   Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.

5. 5

   After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.

6. 6

   Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.