Prawns Rice/Chemmeen Choru
A different type of Biriyani which is very yummy and spicy!
Ingredients
- 1000 grams Prawns
- 1 cup Jeerakasala rice
- 2 units Onions, finely sliced
- 2 units Tomatoes, finely sliced
- 2 units Green chillies, finely crushed
- 2 teaspoons Ginger garlic paste
- 3 tablespoons Coconut oil
- 2 teaspoons Ghee
- 2 teaspoons Salt
- 1 teaspoon Turmeric
- 2 tablespoons Red chilli powder
- 1 teaspoon Garam masala
- 1 handful Coriander leaves
- 1 cup Sunflower oil (For frying the prawns)
- 2.5 cups Water (For cooking rice)
More recipes using Prawns
Indian
Shiunsa Biryani / Prawns Biryani
Rice cooked in a spicy aromatic gravy of prawns.
Indian - Kerala
Dry Prawns Curry
A flavorful curry featuring dry prawns, enhanced with a blend of spices and coconut, typical of Kerala cuisine.
Malaysian
Prawn Malay Doopiaja
A Malaysian-style prawn curry with caramelized onions, aromatic spices, and coconut milk. The doopiaja method features twice-cooked onions - fried and then simmered - creating a rich, flavorful sauce.
Malay
Prawn Malay Doopiaja
A Malay-style prawn curry featuring large prawns cooked in a rich onion-based sauce with coconut milk and aromatic spices. The doopiaja method involves frying onions twice - once sliced and fried, then chopped and simmered into the curry.
Instructions
- 1Clean the prawns thoroughly and rinse them in warm water 3 to 4 times. In a small mixing bowl, combine 1 tablespoon of red chilli powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of salt, and a small amount of water to form a paste. Add the cleaned prawns to this paste and mix well to coat evenly.
- 2Heat sunflower oil in a pan over medium heat. Fry the marinated prawns until they are cooked through and golden. Remove from the pan and set aside.
- 3In a separate pan, heat 3 tablespoons of coconut oil over medium heat. Add the sliced onions, tomatoes, green chillies, ginger garlic paste, and salt. Sauté until the onions become translucent.
- 4Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, 1/2 teaspoon of garam masala, and coriander leaves to the sautéed mixture. Mix well to combine.
- 5Transfer the fried prawns into the prepared masala. Stir well to ensure the prawns are evenly coated with the masala. Set aside.
- 6In a pan over low heat, add 2 teaspoons of ghee, 2 and a half cups of water, 1/2 teaspoon of garam masala, and salt. Bring to a boil. Once boiling, add 1 cup of Jeerakasala rice. Adjust the salt, cover with a lid, and cook for 10 minutes on low flame.
- 7Once the rice is cooked, mix it with the prepared prawns masala. Cook for an additional 2 minutes on low flame to allow the flavors to meld. Serve hot.
