Pan fried prawns with black (forbidden) rice and sautéed baby spinach

Directions

1. In a frying pan on a high heat add 5 grams of coconut oil, followed by chopped garlic and baby spinach and sauté them until the spinach is wilted.
2. Add Picosa's Chettinad Spice Paste with the wilted spinach garlic mixture followed by the boiled black rice to the pan and mix well and cook on a low heat for 5 minutes.
3. After that remove the contents and set aside in a plate.
4. Season the prawns before adding to the pan.
5. Add the remainder of the coconut oil and on a medium to high heat add the prawns and cook until they are opaque and orange (2-5 minutes depending upon the size of the prawns).
6. Serve it hot along with the bed of black rice and sautéed baby spinach.