March 25, 2010

Prawn Capsicum Rice

Ingredients:

2 onions, finely chopped
1 tomato, finely chopped
2 red chillies, chopped
1 tsp ginger garlic paste
1/2 tbsp dark soya sauce
1 Big capsicum chopped
1 cup prawns, chopped (i used to chop prawns so that we get it in every bite)
1 cup rice, cooked
Salt to taste
1 tbsp butter
1 tbsp cooking oil
1 tsp Red chilli powder

Method:

Heat butter and oil in a kadai and add ginger garlic paste. Saute nicely and then add finely chopped onions.
Fry them for 2 to 3 minutes or until translucent.
Then add red chillies and capsicum. Saute well for 3 minutes and then add finely chopped tomatoes followed by salt and red chilli powder. Cook until the tomatoes have thickened and darkened in appearance.
Now add chopped prawns and soya sauce. Pour some water and let it cook for 5 minutes or until prawns turn tender.
Fry them until gravy becomes little dry and then add cooked rice and mix properly.

You can garnish with finely chopped spring onions.
Serve hot with tomato sauce.

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