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Writer's pictureLeander Fernandes

Butter Garlic Prawns Stir Fry, Methi Dal, and Fried Fish

Prawns in a rich garlic butter stir fry, a comforting Methi Dal infused with the earthy aroma of fresh fenugreek leaves, and perfectly fried Rawas (Indian Salmon) that’s tender on the inside. A wholesome, flavourful lunch with a serving of warm rice for a complete and satisfying meal.



Butter Garlic Prawns Stir Fry


Ingredients

600 grams, cleaned and deveined prawns

60 grams finely sliced garlic

200 grams of finely chopped spring onion (keep bulbs and greens separate)

6 finely chopped green chillies

2 tablespoons butter

1 tablespoon oil

Salt to taste


Prawn Marination

1 teaspoon turmeric powder

Salt to taste


Second Marination:

1/2 teaspoon chili powder

1/2 teaspoon pepper powder


Instructions

1. Marinate the cleaned prawns in turmeric and salt for 20 minutes, rinse well, then drain. Coat with chili and pepper powder.

2. Heat oil and butter in a pan. Add garlic and sauté until lightly brown.

3. Add chopped onion bulbs and green chillies and stir fry.

4. Add the prawns and stir fry until almost cooked. Add salt as needed.

5. Stir in spring onion greens and cook until prawns are done.


Fried Rawas (Indian Salmon)


Ingredients

Rawas Fillets: 8 fillets

Marination

1 1/2 teaspoon chili powder

1/2 teaspoon cumin powder

1/2 teaspoon pepper powder

1/2 teaspoon turmeric powder

1 teaspoon ginger-garlic paste

1 1/2 teaspoon apple cider vinegar or 1 teaspoon lime juice

Salt to taste

Semolina: For coating


Instructions

1. Marinate fish fillets with turmeric and salt for 20 minutes, then rinse.

2. Coat with spice mixture, then coat in semolina.

3. Shallow fry until crispy and golden brown.


Methi Dal / Fenugreek Leaves with Lentils

( Micro greens methi also known as samudra methi or sand methi or barik methi)


Ingredients

200 grams Tuvar Dal (Pigeon Peas)

180 grams, finely chopped Fenugreek Leaves

6 finely chopped green chillies

2 sliced tomatoes

8 cloves garlic, sliced

1 Stock Cube

1 tablespoon Dry Kasuri Methi (Dried Fenugreek Leaves)

1/2 teaspoon Turmeric Powder

1/2 teaspoon pepper powder

Salt if needed


Instructions

1. Soak tuvar dal for 5 hours, then rinse and cook until soft.

2. Heat oil, sauté tomatoes, add stock cube and green chillies.

3. Add turmeric and pepper powder, stir well.

4. Add fenugreek leaves and cook until softened.

5. Add dry kasuri methi, cooked dal, and simmer for 15 minutes.


Serve hot with rice for a complete and satisfying meal!




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