Pondicherry Prawn Rice# heirloom
Pondicherry Prawn Rice# heirloom

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pondicherry prawn rice# heirloom. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pondicherry Prawn Rice# heirloom is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Pondicherry Prawn Rice# heirloom is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have pondicherry prawn rice# heirloom using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pondicherry Prawn Rice# heirloom:
  1. Make ready 250 gms cleaned prawns
  2. Prepare 2 Onions chopped
  3. Make ready 2 tomatoes chopped
  4. Take 8-10 garlic cloves
  5. Make ready 1 tsp fennel
  6. Take 1/2 tsp pepper corns
  7. Prepare 2 green chillies slit
  8. Take 1 sprig curry leaves
  9. Prepare Small bunch fresh coriander leaves
  10. Get Salt
  11. Make ready 2 tbsp oil
  12. Take 2 eggs beaten
  13. Get 4 cups cooked rice
Instructions to make Pondicherry Prawn Rice# heirloom:
  1. Devien and clean prawns.. marinate with little tumeric and 1 tsp redchilli powder.set aside
  2. Heat oil in a pan..Add curry leaves,green chillies the chopped onions. saute' till onion becomes translucent..Add the tomatoes..saute' till soft and mushy
  3. Meanwhile in a mixie jar coarsely grind the garlic, fennel and pepper.
  4. Once the onion and tomatoes are cooked add the prawns..when they turn pink add the ground spices..stir fry till prawns are cooked and raw smell goes.
  6. Next add the beaten eggs..stir fry till the eggs are scrambled and cooked..
  7. Switch of flame..Add the cooked rice to the prawns masala..Toss well to coat the rice with the masala..check seasoning…Garnish with fresh coriander..

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