Fish breyani with prawns

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6 servings
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Starch

By Food24 November 03 2009
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Ingredients (16)

315.00 ml white rice — uncooked
65.00 ml lentils — brown, uncooked
1.00 onion — large, sliced into rings
2.00 garlic — cloves, crushed
15.00 ml fresh ginger
oil
30.00 ml garam masala
15.00 ml coriander — ground
15.00 ml cumin — ground
15.00 ml breyani spice mix
250.00 ml mixed vegetables
750.00 g fish — white flesh, cubed
250.00 g prawns
125.00 ml Buttermilk
fresh coriander — chopped
3.00 eggs — hard-boiled, sliced
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Method:

Boil the rice and lentils separately until cooked and tender. Drain well, mix and keep warm.
Sauté; the onion, garlic and ginger in a little oil until tender. Add the remaining seasonings and stir-fry for one minute.
Add the vegetables, fish and prawns, and stir-fry for about a minute longer. Remove the prawns to a side dish.
Reduce the heat and add the maas. Simmer until the fish is cooked, return the prawns to the pan and heat through.
Sprinkle with the dhania and spoon the mixture and egg slices on top of the rice and lentil mixture.
Serve with tomato and onion sambal.



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