Serves : 2 - 3
Ingredients :
100 g peeled shrimps
100 g long grain rice
2 oz (50 g) ham
1/2 stick (2 oz) 50 g butter
salt and pepper
Method :
1. Wash and drain the rice.
2. Cook in boiling salted water for 15-18 minutes; drain well.
3. Return the rice to the dry pan.
4. Cut the ham into thin strips.
5. Melt the butter in a frying pan, add the rice and fry for 4-5 minutes.
6. Stir in the ham and shrimps and heat for 2-3 minutes.
7. Season to taste with salt and pepper.
8. Pile on to a warmed serving dish.
Showing posts with label non-vegetarian rice recipes. Show all posts
Showing posts with label non-vegetarian rice recipes. Show all posts
Friday, March 06, 2009
Friday, June 20, 2008
Indian Fish Curry Recipes - Prawn And Mushroom
As with the other prawn dishes in this chapter, use either king prawns or small prawns. Cook uncooked king prawns in boiling salted water for five minutes and cut into two pieces before using.
Serves four.
Preparation and cooking time: 15-20 minutes.
Ingredients :
4 oz (110g) button mushrooms
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
½ teaspoon chilli powder
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
1 teaspoon garam masala
1 tablespoon finely chopped green coriander
Directions :
1. Rinse and halve, quarter, or thickly slice the mushrooms according to size.
2. Heat the oil in a large, deep frying pan and fry the mushrooms on medium heat for four minutes.
3. Add the curry sauce, salt, chilli powder, and ground coriander.
4. Bring the sauce to the boil on high heat and cook for around five minutes until thickened.
5. Now add the prawns and garam masala and simmer for three minutes.
6. Drain off excess oil and serve sprinkled with green coriander.
Serves four.
Preparation and cooking time: 15-20 minutes.
Ingredients :
4 oz (110g) button mushrooms
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
½ teaspoon chilli powder
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
1 teaspoon garam masala
1 tablespoon finely chopped green coriander
Directions :
1. Rinse and halve, quarter, or thickly slice the mushrooms according to size.
2. Heat the oil in a large, deep frying pan and fry the mushrooms on medium heat for four minutes.
3. Add the curry sauce, salt, chilli powder, and ground coriander.
4. Bring the sauce to the boil on high heat and cook for around five minutes until thickened.
5. Now add the prawns and garam masala and simmer for three minutes.
6. Drain off excess oil and serve sprinkled with green coriander.
Thursday, September 27, 2007
Indian Non-Vegetarian Rice Recipes - Fish Pulao
Fish Pulao
Ingredients:
400g basmati rice
500g boneless fish
115g onions paste
5g ginger
2 green chilies paste
10g pepper corns
1/2 tsp turmeric
Salt to taste
50g ghee or butter
250g oil
50g potatoes
Method:
1. Cut the fish into pieces and mix with onions paste, salt, green chilies paste, pepper powder. Deep fry in oil until golden brown and remove without any oil.
2. Heat ghee in a pan, fry rice with potatoes, turmeric and ginger for few minutes.
3. Add sufficient water to the rice and cook until three-fourth of the rice is cooked.
4. Then add fish pieces, mix well and cook the rice until it is done.
5. Serve with any gravy curry.
Ingredients:
400g basmati rice
500g boneless fish
115g onions paste
5g ginger
2 green chilies paste
10g pepper corns
1/2 tsp turmeric
Salt to taste
50g ghee or butter
250g oil
50g potatoes
Method:
1. Cut the fish into pieces and mix with onions paste, salt, green chilies paste, pepper powder. Deep fry in oil until golden brown and remove without any oil.
2. Heat ghee in a pan, fry rice with potatoes, turmeric and ginger for few minutes.
3. Add sufficient water to the rice and cook until three-fourth of the rice is cooked.
4. Then add fish pieces, mix well and cook the rice until it is done.
5. Serve with any gravy curry.
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