Ingredients:

• 500 g – long grain Rice (wash and soak in water for 15 minutes, then drain it)
• 700 ml – Coconut Milk
• 1 inch Ginger (sliced thinly)
• 1 tsp – salt
• 2 – screw pine leaves (knotted)
• Prawn Sambal:
• 500 g – Prawns (clean and take out the shell)
• 2 – big Onions (sliced)
• 1/2 tsp – Turmeric powder
• 1 tbsp – Tamarind paste mixed with 1/2 cup water, strained
• Oil, salt and Sugar – as per need
• Ground together into a paste:
• 10 – dried chillies (soaked in water)
• 6 – Red Chillies
• 1 tsp – belacan (shrimp paste)
• 5 – candlenuts (buah keras)

Method:

1. Combine the rice, coconut milk, ginger, salt and screw pine leaves in a rice cooker.
2. Once the rice is cooked, stir it with a fork.
3. Foe prawn sambal:
4. Heat oil and saute the onions and ground ingredients till fragrant.
5. Add prawns and stir fry till prawns turn pink.
6. Pour the tamarind juice, salt, sugar and turmeric powder.
7. You can also add 1/2 cup coconut milk (optional). Cook till gravy has thickened.

Recipe courtesy of Sify Bawarchi