Ingredients

• 12 to 16 - medium sized prawns
• 1.5 cups - Basmati rice
• 1/2 cup - grated fresh coconut
• 3 tbsp - homemade mint-coriander chutney
• 3 to 4 - cloves
• 1 - cinnamon stick
• 1 - black cardamom/badi elaichi
• 2 - Bay leaves
• 1 tbsp - lemon juice
• 2.5 cups - warm water
• 1/2 cup - 100% fat free Half 'n' Half (can substitute with thick coconut milk )
• Salt to taste
• Oil as required
• Ingredients for green Chutney:
• 1/2 cup - mint leaves
• 1.5 cup - coriander leaves
• A handful of roasted groundnuts
• 1/2 tsp - cumin seeds, roasted
• 2 pieces - ginger, sliced
• 1 - medium sized red onion, chopped
• 2 - green chillies
• Juice of half a lemon
• Salt to taste
• 1 tbsp - oil
• Ingredients for Orange Raita:
• 2 - oranges, sliced into cubes
• 1 cup - curd
• salt and pepper to taste
• A pinch of chaat masala, optional

How to Make Kolambi bhaat Prawn rice with orange raita

• Soak rice in cold water for at least half an hour, drain water and keep aside.
• De-shell and de-vein the prawns; retain the tails as it adds more flavour to the dish.
• Marinate the prawns in a pinch of salt and a tbsp of lemon juice.
• Add all the ingredients for the chutney in a blender and make a coarse paste.
• Take 3 tbsp of this chutney and keep the rest for later use.
• In the blender, add half a cup of grated fresh coconut, 3 large tbsp of the chutney, and blend to a fine paste adding a little water.
• Heat a tbsp of oil in the pan, add the bay leaves, cloves, cinnamon and cardamom.
• When you get a nice aroma of the spices, add the masala and fry for 2 to 3 minutes by stirring constantly.
• Add the prawns, mix well and cook for a minute or so .
• Add the soaked rice with 2.5 cups of lukewarm water and 1/2 cup of 100% fat free half 'n' half/heavy coconut milk.
• Add salt if required (since the chutney already has salt in it), and stir gently.
• Once it comes to a boil, cover and cook for 7 to 8 minutes on medium-high heat .
• Note: Use twice the amount of water as the amount of rice.
• After 7 to 8 minutes of boiling on medium high heat, the amount of water will reduce.
• Keep the rice on "Dum" on the lowest heat settings for 22 to 25 minutes.
• To keep the pan air-tight, cover with a sheet of aluminium foil and close with lid.
• Serve hot with Raita or any side dish of your choice.
• Recipe Courtesy: http://www.onlyfishrecipes.com/