Law Chingri with Coconut Rice

This dish beautifully marries the traditional flavors of law chingri (prawn curry) with a creative twist of coconut-infused rice. The prawns are cooked in a fragrant blend of spices and mustard oil, while the coconut rice adds a creamy texture and a hint of sweetness, balancing the savory elements perfectly. This recipe respects traditional culinary principles while introducing a contemporary flair, making it a delightful main course that is both satisfying and flavorful.

Ingredients:

• 500g medium-sized prawns, cleaned and deveined
• 2 tablespoons mustard oil
• 1 medium onion, finely sliced
• 2-3 green chilies, slit
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 cup coconut milk
• 1 cup basmati rice
• 2 cups water
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat mustard oil in a pan over medium heat. Add sliced onions and green chilies, sauté until the onions are golden brown.
2. Stir in the ginger and garlic paste, cooking for another minute until fragrant.
3. Add turmeric, red chili powder, and cumin powder; mix well and fry for a couple of minutes.
4. Introduce the cleaned prawns to the pan, seasoning with salt. Cook until the prawns turn pink and are cooked through, about 5-7 minutes.
5. Pour in the coconut milk, stirring gently to combine. Simmer for another 5 minutes, allowing the flavors to meld.
6. Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a separate pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then cover and reduce heat to low, cooking for 15-18 minutes until the rice is fluffy.
7. Fluff the rice with a fork and stir in a splash of coconut milk if desired for extra creaminess.
8. Serve the law chingri hot over a bed of coconut rice, garnished with fresh coriander leaves.