|Shelled prawns||500 Gram, uncooked|
|Tamarind concentrate||1 Teaspoon|
|Safflower oil||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Minced ginger||2 Teaspoon|
|Minced garlic||2 Teaspoon|
|Basmati rice||2 Cup (32 tbs), rinsed and drained|
|Chilli powder||1 Teaspoon|
|Cinnamon powder||2 Teaspoon|
|Boiling water||4 Cup (64 tbs)|
|Coconut milk powder||1⁄2 Cup (8 tbs) (instant)|
|Chopped coriander||2 Tablespoon (to garnish)|
Devein prawns and wash.
Mix salt, turmeric, tamarind in bowl, add prawns, toss to coat, leave to marinate in refrigerator for 4-6 hours.
Heat oil in pan, saute onion, until transparent.
Add garlic, ginger, saute until golden brown.
Add prawns, rice, chilli, cinnamon, stir for 30 seconds.
Add boiling water, coconut powder, adjust salt, chilli to taste, bring to boil, cover, simmer on low until all water is absorbed (30 mins approx) and rice is cooked.