Ingredients:

• 20 – medium-sized Prawns
• 1.5 tbsp – Green chilli pickle
• 1/2 cup – onion, finely chopped
• 1/2 tsp – Mustard Seeds
• 1 tsp – Fennel seeds
• 1/4 tsp – Fenugreek seeds (methi)
• 1 tsp – Cumin seeds
• 1.5 tsp – shaan tandoori mix (for color)
• 3/4 cup – Curd
• 1 tbsp – Lemon juice
• 1 tbsp – oil
• salt to taste
• Ingredients for rice:
• 1.5 cup – uncooked basmati Rice
• 1 – Cinnamon stick (1 inch)
• 1/2 tsp – Caraway seeds
• 3 – Cardamoms
• 3 – Cloves
• 3 tbsp – oil

Method:

1. Wash, shell and de-vein the prawns. Pat dry and keep aside.
2. Dry-roast the mustard, fennel, cumin and fenugreek seeds separately and blend them together into a fine powder.
3. Puree the green chilli pickle and mix well with curd.
4. In a bowl, marinade the prawns with this paste and keep aside for at least 30 minutes.
5. In the meantime, pressure-cook the rice (make sure each grain separates easily on cooking). Keep aside and let it cool.
6. Heat 2 tbsp of oil in a large non-stick skillet, add the chopped onions and marinated prawns and fry together until golden brown.
7. Add the marinated gravy, tandoori mix and lemon juice, and cook until it gets dry. Keep aside.
8. In the same pan, heat 1 tbsp of oil. Add the cardamom, cinnamon, caraway seeds and cloves and fry. On sputtering, add the rice, prawns with gravy and toss gently for a few minutes. Add salt to taste.
9. Serve hot with any curry of your choice.
10. Recipe courtesy: Only Fish Recipes

Recipe courtesy of Sonali