Monday, 6 February 2017

Prawns Akni

by Raeesa Abdool Carim
500 g jumbo prawns ( cleaned and washed. I keep the shell on. It makes it more juicy)
Strain out water and marinate with 4 grated garlic cloves and 1 heaped teaspoon whole jeera
1 × cup rice ( boiled with half teaspoon tumeric until done)
Oil in pot
Add 1 onion or if its big then half. When browned add
3 cloves grated garlic
2 heaped tablespoon chilli powder
3/4 tablespoon haldi
( let masala cook out)
4 medium sized tomatoes
Let it melt. Add
4 potatoes ( cut in quarters and little food colour added to it)
When potatoes are halfway cooked add prawns, a tablespoon ( or 2 depending on your taste) of lemon juice)
Layer rice over. Sprinkle peas over top
Make a wagaar with half onion and butter or ghee and pour over.
Put in oven for 45mins to an hour or until potatoes are cooked.

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