Prawns khichadi is spicy prawns rice cooked in coconut milk.
For the Prawns
350 gms Prawns
1 tsp Salt
1 tsp Red Chili Powder
¼ tsp Turmeric Powder
1 medium Onion chopped
12 – 15 Garlic cloves chopped
1 tbsp Tamarind
½ cup water
1 tbsp Oil
For the Rice
2 cups Rice
3 large Onions chopped
1 tbsp Oil
1 Black Cardamom
2 Bay leaves
1 inch Cinnamon stick
½ tsp Turmeric Powder
2 tsp Red Chili Powder
4 tbsp Fried Masala*
1 tsp Ginger paste
1 tsp Sugar
2 tsp Salt
3 cups Water
1 cup Coconut Milk
*For the Fried Masala
2 Onions medium
¾ Cup Coconut grated
3 tbsp Vegetable Oil
2 Black Cardamoms
20 – 22 Black Peppercorns
8 – 10 Cloves
2 Star anis
2 tsp Fennel Seeds (Sauf)
¼ Cup Coriander Seeds
2 Cinnamon Sticks (1 inch each)
Clean the prawns making sure it has been deveined. Marinate the prawns with salt, chili powder
and turmeric powder. Set aside for at least 15 minutes.
Marinate the rice with the fried masala, ginger paste, salt, turmeric, chili powder, sugar. Set
aside for at least 15 minutes.
To make the fried masala, chop the onions into long slices and fry them with 1 tbsp Oil till they
turn dark brown (approx. 10 minutes). Set the onions aside and fry the grated coconut with
1 tbsp Oil till they turn light brown in color (approx. 5 minutes). Set the fried coconut aside
with the onions and fry the spices with 1 tbsp oil till they crackle (approx. 4 minutes). Mix the
onions, coconut and spices together and grind into a thick paste. Use as required.
In a bowl muddle the tamarind and water to make a tamarind puree.
For the prawns, heat oil in a pan. Add the garlic and onions and sautee till they turn light
golden. Add the prawns and cook till they change color. Add tamarind puree to the prawns and
cook for another 2-3 minutes. Set aside.
For the rice, heat oil in a large saucepan. Sautee the onions till they turn light golden. Add the
marinate rice and sautee for 3-5 minutes.
Boil the coconut milk and water and add it to the rice. Cook for 1 minute till the water comes to
a boil. You may skip the coconut milk altogether and add 4 cups of boiling water instead.
Add the prawns and cook with the lid on for 10 minutes. Stir 2-3 times to check the rice does
not stick to the bottom of the pan.
Do a taste test for salt and chili. Serve hot with Coconut milk or yogurt.