Food & Drink Magazine

Prawn Aknee

By Safiyya
Prawn Aknee

Prawn Aknee

Safiyya Patel

2 cups rice boiled and drained. Set aside.

1 large onion, sliced

1 tsp whole jeeru

1 cinnamon stick

4 whole peppercorns

3 curry leave sprigs

Braise the above in coconut oil till pink

Once braised, add:

Salt to taste

1/4 tsp arad

1 tsp red chilli powder

1 1/2 tsp dhana jeeru

2 heaped tsps crushed garlic

1 tsp ginger garlic masala

Braise well.

Then add 3 liquidised tomatoes and 1/2 satchet of tomato paste.

Cook till the water burns.

Add your potatoes and 1/4 cup water.

Cook till you have a thick gravy and the potatoes are 3/4 done.

Add in the prawns and cook till done.

Once complete, mix the prawn chutney into the rice, add a liberal amount of chopped dhania and steam till done.

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