Prawn Rice & Fish Fry
Ingredients
Prawn Rice
Ingredients
15 Prawns (fresh or frozen)
Whole garam masala (cinnamon+ clove+ pepper+ bay leaf)
1 cup basmati rice
red chilly powder as required
water for cooking rice
2 teaspoons ginger garlic paste
1 small chopped onion
salt for taste
tumeric
oil
1 teaspoon Ghee
chopped coriender for garnishing
Fish fry
Ingredients
4 thick pieces of Pomfret OR Surmai (King fish) (cleaned pieces)
2 tablespoons Ginger garlic& coriender paste
1 tablespoon red chilly powder
Salt to taste
turmeric
1 tablespoon Tamarind pulp or juice of 1 lime
oil for frying
Rice flour or semolina (rava)
Preparation
1
Prawn rice
2
Method
3
Marinate prawns with salt and turmeric for 15 mins
4
Heat oil in pan. Add whole garam masala
5
Add onion & ginger garlic paste, cook onions till soft
6
Add marinated prawns to pan and cook till they change their colour
7
Add previously washed and drained basmati rice to prawns
8
Add red chilly powder + turmeric and salt as required
9
Mix well
10
Add boiling water (double the quantity of rice)
11
Once the rice is cooked add 2 tbsp ghee & serve hot with coriander as garnish
12
Fish fry
13
Method
14
Marinate fish with ginger garlic & coriander paste. Then add red chilly powder, salt, turmeric & tamarind or lime juice
15
Keep aside for half an hour to marinate
16
Coat the pieces in rice flour or semolina
17
Heat a griddle on medium flame and add oil. Place the slices in batches of 2 or 3 depending upon the size of the griddle, let it roast on a medium flame until it is aromatic and crisp. Flip & repeat the procedure for the other side.
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About
My sister in law Anuja contributed these mouthwatering fish recipes for my blog. these dishes are weakpoint of many fisheaterian, they are surely a treat for your taste buds.The fish looks gorgeous after they are cooked. Thank you anuja for those recipes, am sure you'll cook more fish recipes for my blog. I think you cook the BESTEST fish in the whole world...!
Photo courtesy: Rohit Khadilkar...Amazing clicks rohit ! :-)
Yield:
1 servings
Added:
Wednesday, September 22, 2010 - 1:59pm
