Shrimp Coconut Rice (Prawns and rice in coconut)

What you will need:

• Shrimps (Prawns) - 12 - 15, deveined
• Lemon juice - 1 tbsp
• Rice - 2 cups
• Onions, sliced - 2 medium
• Coconut - 1 cup
• Coriander leaves - 4 to 5 strands
• Mint leaves - 4 to 5 strands(optional)
• Green chillies, slit - 4 to 5
• Ginger, chopped - 1 tsp
• Garlic, chopped - 1 tsp
• Cumin seeds - 1 tsp
• Bay leaves - 1 or 2
• Cloves - 4 to 6
• Star anise - 2
• Oil - 2 tbsp
• Salt to taste

How to prepare

• Marinate the shrimps in mixture of lemon juice and salt.
• Heat oil in a thick bottomed pan. Add the cumin seeds. When they splutter whole garam masala (bay leaves, cloves, star anise). Sauté until the aroma of the garam masala arises.
• Add the sliced onions and sauté for 3 to 4 minutes or until the onions turn light brown in color. Add the slit green chillies, ginger and garlic.
• Add the rice and fry for a minute or two. Add the chopped coriander and mint leaves. Add the coconut milk, 2 and a half cups of warm water and salt. Cover and let the rice cook.
• In a separate pan, heat a tsp of oil. Add the shrimps along with the marinade. Cook for about 5 minutes until the shrimps are done.
• When the rice is almost done, add the cooked shrimp and mix well. When the rice is cooked, transfer it into a serving dish and serve hot.