Marinate the shelled prawns with chilly powder, 3 teaspoons of ginger
garlic paste, cumin and coriander powder, turmeric powder, 1/2
Keep it aside for 10 minutes. Wash the rice and drain
water, keep aside. Blanch tomatoes and puree them aside.
Boil water in a vessel with bay leaves, mace, chakra
phool, cinnamon stick, brown cardamom, 1 teaspoon ginger garlic paste.
In a wok/kadai heat oil and sauté
chopped garlic flakes till they turn golden brown.
Then to this add the sliced onions and 1 teaspoon asafoetida
and fry till golden brown. When the onions turn golden brown add to it
tomato puree and sauté till it leaves oil. To this then add the
marinated prawns and sauté it.
Cover them for 3 minutes or till prawns
are cooked. Remove the lid and add to it tamarind pulp and tomato ketchup/sauce.
Stir for some time.
Then to this add rice and sauté for 2 minutes.
Then add salt as per taste, coconut milk and boiling water with
all the spices. Bring the rice to boil and cook until done.
Serve hot with chopped coriander on the top.