Soak the Basmati Rice (400 gram) in water for half an hour.
Meanwhile, in a blender jar place Green Chili Pepper (3), Tomato (1), Onion (1), Curry Leaf (2), Thick Yogurt (3 teaspoon), Ground Turmeric (3/4 teaspoon), Ground Coriander (2 1/2 teaspoon), and some Salt (to taste). Blend to a fine paste.
In a deep pan, heat up Coconut Oil (2 1/2 teaspoon) until melted, then add Mustard Seeds (1/4 teaspoon), Green Chili Pepper (2), Curry Leaf (1), King Prawns (500 gram) and Asafoetida (3/4 teaspoon).
Add in the blended paste and stir to combine. Mix and cook on low heat for 3 minutes.
Add some more Salt (to taste) and turn up the heat to bring sauce to a rolling simmer, stirring constantly.
Drain the soaked rice and add to the pan. Mix gently to combine without breaking the rice, then add a bit of water until the rice is just covered. You want the total amount of liquid to be just around double the rice but no more.
Cover with lid and lower heat to medium-low. Cook for 15 minutes.
After 15 minutes, remove lid and fluff gently. Taste and adjust seasonings, then remove from heat. Keep the lid on until ready to serve.
Serve by spooning the rice onto a plate and topping with the shrimp and peppers. Enjoy!