Kerala Prawn and Onion Curry

1.Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.

2.In a medium saucepan, bring 600ml of water to a boil. Add the soaked basmati rice and a pinch of salt. Cover and simmer on low heat for 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

3.In a large skillet or wok, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds, cooking until they start to splutter (about 30 seconds).

4.Add the sliced onions to the skillet and sauté until they turn golden brown and caramelized, about 8-10 minutes. Stir occasionally to prevent burning.

5.Stir in the minced garlic, ginger, and green chilies. Cook for an additional 2 minutes until fragrant.

6.Add the turmeric powder, coriander powder, and salt. Mix well and cook for another minute to toast the spices.

7.Pour in the coconut milk and bring to a gentle simmer. Allow it to cook for 5 minutes, stirring occasionally.

8.Add the prawns to the coconut milk sauce and cook for 3-4 minutes until they turn pink and opaque. Stir in the garam masala and lime juice, adjusting salt to taste.

9.Remove from heat and garnish with chopped coriander leaves.