Kolambi Bhaat

Wash the rice well and keep aside.

Rub salt and 1/2 tsp teaspoon of turmeric powder on the freshly washed pieces of prawns. Heat 6 tbsp oil in a deep bottomed pan (non-stick preferably)and shallow fry the prawns for two minutes on medium flame. Remove and keep aside.

Temper the remaining oil with star anise, bay leaves and curry leaves, stir for 4-5 seconds. Add the chopped onions, sauté them on medium flame until light brown in colour. Now add garlic paste and sauté for few seconds more.

Add chopped tomatoes, green chillies, ginger paste, cumin powder, coriander powder and salt. Mix well. With the help of a spatula mash the tomatoes a little.

Fry on medium flame until the masala starts leaving oil. Now add the washed rice. Mix well, cover and cook for 3-4 minutes on low flame.

Next, add coconut milk. Mix, cover and cook on low flame for 5-6 minutes. Stir in between. Add water, peas, ghee, black pepper powder, sugar and garam masala powder. Mix well. Cover and cook until the rice is done.

Keep stirring occasionally so that it cooks uniformly and doesn't form lumps. Add prawns when rice is almost cooked.

Garnish with fresh coriander leaves. Remove from heat. Keep it covered after the cooking to get the nice aroma when you are going to have it!

Serve hot with yogurt or raita.