Spicy Prawn Rice (Chingri Pulao)

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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Ground paste:

1 tsp. cinnamon pieces
1 Tbsp. chopped ginger
2 green finger hot chiles, chopped
4 green cardamoms peeled
2 cloves
salt to taste
water required to grind the paste

For the dish:

3/4 pound of headless prawns shelled, deveined and cleaned
1/2 tsp. turmeric powder
1 large onion chopped
1 tsp. each of coriander and red chilli powders
1 tsp. cumin seeds
4 bay leaves
2 cups long-grain rice, preferably Basmati
4 cup(s) hot water
1 Tbsp. ghee(clarified butter) / butter
salt to taste


Ground paste:

Mix together all the spices for the paste and grind to a fine paste.

Fotr the dish:

Rub the prawns with some of the salt and half the quantity of turmeric powder, and set aside.

Heat the ghee/butter in a heavy bottomed pot and saute the prawns over medium heat for about 2 minutes. Remove the prawns with a slotted spoon and transfer onto a plate.

Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute until they are golden brown. Add the rice, the ground paste, turmeric, red chile and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer over low heat for about 15 minutes or until all the water has evaporated and the rice is cooked but firm.

Serve hot with a cucumber salad.

Recipe from www.syvum.com.