Prawn Curry Rice Bowl | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. Click to subscribe for more recipe. PRAWN CURRY RICE BOWL Ingredients 1½ cup medium prawns, shelled and deveined 1½ cups rice Salt to taste 2 tablespoons oil 1 inch cinnamon 1 teaspoon cumin seeds 1 teaspoon coriander seeds 3-5 cloves 4-6 garlic cloves 1 inch ginger 1 medium onion, finely chopped 1 cup fresh scraped coconut 6-8 dried red chillies ¼ teaspoon turmeric powder 1 teaspoon tamarind pulp Iceberg lettuce cups as required Lollo rosso cups as required Micro greens as required Sprouts as required Method 1. Heat a non-stick pan. Add rice and salt alongwith 2 cups water and cook till it is fully done. 2. Heat 1 tablespoon oil in a non-stick pan. Add cinnamon, cumin seeds, coriander seeds and cloves and sauté till fragrant. 3. Add garlic, roughly chopped ginger and onion, mix and sauté till translucent. 4. Add coconut and broken dried red chillies and sauté for 2-3 minutes. Add turmeric powder, mix and cook for a minute. Transfer onto a plate and cool. 5. Grind the sautéed onion-coconut spice mixturealongwith some water to make a smooth paste. 6. Heat remaining oil in another non-stick pan. Add prepared paste and sauté for a minute. Add tamarind pulp, mix and cook for a minute. Add salt and prawns and mix well. Add some water, mix, cover and cook for 1-2 minutes or till prawns are done. 7. Put some rice in a bowl. Pour some prawn curry and top with some torn iceberg lettuce, torn lollo rosso, microgreens and sprouts.Serve hot. Preparation Time: 8-10 minutes Cooking Time: 12-15 minutes Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor