Chilli Garlic Prawn Rice

FOR THE PASTE

Garlic - 12 cloves

Chilli powder - 1 tbsp.

Coriander powder - 2 tsp

Salt

FOR THE STIR FRY

Oil - 1 tbsp.

Mustard - 1 tsp

Curry leaves

Onion - 1, diced

Prawn - 1 cup

Rice - 2 cup, cooked

Salt

Cilantro

Lemon juice

Blend or crush the garlic, chili powder, coriander powder, salt, and a bit of water into a smooth paste.

Heat oil in a pan, add mustard seeds, then incorporate curry leaves and chopped onion. Sauté until the onion becomes soft and translucent.

Stir in the spice paste and cook on medium for 2–3 minutes until the raw aroma fades and the oil separates.

Add the prawns, stir well, and cook for about a minute until they just turn opaque.

Add the cooked rice, mix everything thoroughly, and let it heat through for another minute so the masala coats each grain.

Adjust the salt, finish with chopped coriander leaves, and a generous squeeze of lemon.