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GUIDE TO INGREDIENTS
Method:
Clean, wash, and soak rice in 1 3/4 cwater for pressure cooking, or in 2 cups of water
for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice
and fry for 2/3minutes to coat the rice grains with oil. Add the water which the rice was
soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a
pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until
the rice is done.
Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave
the last part plain. Keep rice separate and warm in the oven.
(
C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts,
pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until
required.
To serve, place onions, nuts, chopped egg and all of (C) in adish and spread the three
batches of rice in clumps above it aesthetically.
FISH
PRAWN (SHRIMP) CURRY
1
2
1
1
1
1
1
1
1
1
1
/2 kg = 1.1lb. Prawns
Onions diced into small pieces
/4" Cinnamon stick
/4 tsp Chili powder
/2 tsp Dhania powder
/4 tsp Garlic powder
/2 tsp ginger powder
bunch Fresh coriander
tsp Salt
/4 tsp Turmeric powder
tblsp Oil
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