JHINGA PULAO PRAWNS PULAO) ENJOY DAN:

                      JHINGA PULAO (PRAWNS PULAO) by CHEF DAN:

Serve 4

INGREDIENTS: PRAWN STOCK:

1 pounds prawns/ Jhinga

10-cups water

2 red chili

2 teaspoons turmeric powder

Sea salt to taste

MARINATE FOR PRAWNS:

2 teaspoons garlic, ginger paste (recipe to follow)

1/2-turmeric powder3/4teaspoon chili powder

3 teaspoon vegetable oil

PULAO MASALA:

3 tablespoons vegetables oil

8 green cardamoms

2-3-inch cinnamon sticks

3 onions, chopped

3 green chilies, chopped

1 teaspoon EACH pepper seeds, cumin seeds, and fennel seeds

2-1/2-teaspoons garlic, ginger paste

 1 teaspoon turmeric powder

1 tablespoon coriander powder

1 cup grated coconut

4 cups jasmine rice, washed and soaked for 1/2-hour

6-8 cups prawn stock

1 tablespoon lime juice

12 mint leaves

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Boil prawn heads and prawn skins in water, add chili, turmeric, and salt, boil for 20 minutes.

2.   Drain and reserve broth, discard heads and skin, set broth aside.

3.   Mix all marinate ingredients together, coat the prawns and let sit for 1/2 –hour.

4.   Heat the oil in a skillet over medium-high heat when sizzling.

5.   Add green cardamom, cinnamon sticks, and seeds sauté for 1 minute.

6.    Add onions, green chilies, garlic ginger paste and all powdered spices.

7.   Sauté for 4 minutes, stir in tomatoes, coconut, and stir to mix well.

8.   Toss in the rice, turn up the heat, add prawn stock,  cook 20 minutes.

9.   Add marinated prawns and gently mix, add lime juice and mint leaves.

GARLIC-GINGER PASTE.

6 garlic cloves, 3-inches fresh ginger, 1-1/2-teaspoons salt, 1 teaspoon turmeric and 1 teaspoon olive oil.

Peel and chop garlic and ginger, place in a blender, add salt turmeric and oil.

Blend until smooth.

ENJOY DAN:                                                            BON-APPETITE!!