December: Poongar Red Rice with Prawn Masala

Poongar Red Rice

Ingredients

• Poongar red rice – 1 cup, soaked 5–6 hours or overnight
• Water – 2½ cups
• Salt – a pinch

How to cook

1. Add the soaked rice, water and salt to a pot.
2. Boil, then cover and simmer for 30–35 minutes until soft.

Prawn Masala

Ingredients

• Prawns – 500 g, cleaned
• Onion – 1, sliced
• Tomatoes – 2, chopped
• Ginger-garlic paste – 2 tsp
• Kashmiri chili powder – 2 tsp
• Turmeric – 1 tsp
• Coriander powder – 1 tsp
• Grated coconut – 1/2 cup
• Curry leaves – a few
• Oil – 2 tbsp
• Salt – as needed

How to cook

1. Heat oil, fry the curry leaves and onion until golden.
2. Add the ginger-garlic paste, then the tomatoes. Cook until soft.
3. Add the chili, turmeric and coriander powders. Cook 1–2 minutes.
4. Add the prawns, coconut and salt. Simmer 6–8 minutes until cooked.

Serving: Serve the masala hot over the red rice.