Goan Prawn & Coconut Curry with Cumin Rice Recipe

In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.

Add the onions and cook until they turn translucent. Then, add the garlic, ginger, and green chillies, and sauté for another minute.

Add the turmeric powder and red chilli powder, and cook for a minute to release their flavors.

Add the prawns to the pan and cook for 2-3 minutes until they turn pink.

Stir in the coconut milk, water, and salt. Bring the curry to a simmer and let it cook for 10-15 minutes, until the prawns are cooked through and the flavors have melded together.

Meanwhile, prepare the cumin rice. In a separate pot, rinse the basmati rice under cold water until the water runs clear. Drain the rice.

In the same pot, heat a tablespoon of vegetable oil over medium heat. Add the cumin seeds and let them splutter.

Add the drained rice to the pot and sauté for a minute, coating the rice with the cumin-infused oil. Add the water and salt.

Bring the water to a boil, then reduce the heat to low and cover the pot. Cook for 12-15 minutes, or until all the water has been absorbed and the rice is fluffy.

Serve the Goan Prawn & Coconut Curry hot, garnished with fresh coriander leaves, alongside the cumin rice.