Submitted by: Sugar | Date Added: 21 Oct 2009
Listed in: Shellfish / Prawns

1 1/3 cups uncooked white rice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
9 ounces peeled tiger prawns
4 whole cloves
4 whole cardamom seeds
1 teaspoon ground black pepper
2 cinnamon sticks
Salt to taste
1/2 cup plain yogurt
1 cup water
2 cubes chicken bouillon
1/4 cup vegetable oil

Put rice with sufficient water to cover in a little bowl. Immerse rice for 2 hours; sap.
Stir collectively the prawns, ginger garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt, and oil in a microwave safe bowl until it’s combined well. Cook in microwave on High speed until the shrimp are vivid pink on the outer side and the meat is no longer translucent in the middle, for almost 10 minutes. Take away the prawns from the curry and put aside. Mix the rice, water, with chicken bouillon and stir into the curry and blend well. Cook in the microwave on High speed until rice goes tender, for almost 10 minutes. Stir in the prawns; go back to the microwave and cook on high speed until heated from side to side, for almost 5 minutes. Remove cinnamon stick, cloves, with cardamom seeds before you serve.

This recipe currently has 0 comments. Add your own comment in the right hand menu.