1 kg jhinga (shrimps)-small, cleaned and de-veined
3 tbsp oil
1 tsp cumin seeds
1 cup onions-chopped fine
1 tsp ginger paste
1 tsp garlic paste
1 tsp chilli powder
2 tsp coriander powder
1 tsp garam masala
1 tsp turmeric
1 tsp salt or to taste
green chillies-chopped to taste
1 cup coconut milk
1 tsp coriander leaves
1 cup rice-soaked for half an hour
Cook the rice in 1 1/2 cups water till almost done, and keep aside.
Heat oil and add cumin. When it splutters, add the onion, ginger and garlic and saut? till onions are brown.
Add chilli powder, coriander, garam masala, turmeric and salt and mix well. Add the green chillies and the shrimps, saut? a little and add the coconut milk and half the coriander. Simmer till prawns are almost done.
Remove from heat. Remove half the prawn mixture and arrange half the rice over the rest.
Put the remaindered prawns over the rice and cover with the rest of the rice. Cover and place over very low heat for 20-30 minutes.
Serve garnished with the rest of the coriande