Fish breyani with prawns

Recipe from: 2/29/1996 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 315
    ml
    uncooked white rice
  • 65
    ml
    uncooked brown lentils
  • 1
    large onion, sliced into rings
  • 2
    cloves garlic, crushed
  • 15
    ml
    fresh ginger
  • oil
  • 30
    ml
    garam masala
  • 15
    ml
    ground coriander
  • 15
    ml
    ground cumin (jeera)
  • 15
    ml
    ground breyani mixture
  • 250
    ml
    mixed vegetables
  • 750
    g
    white fish such as hake, cubed
  • 250
    g
    prawns
  • 125
    ml
    maas (sour milk)
  • freshly chopped dhania (coriander leaves)
  • 3
    hard-;boiled eggs, sliced
 

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.
 

Read more on: starch
 

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