Recipe by Celestial
"This spicy rice dish cooked in mouth-watering prawn curry is extremely easy to make in a microwave oven. A 1200-watt microwave oven was used for this recipe. Garnish with fried onions."
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1 1/3 cups
uncooked white rice
peeled and deveined tiger prawns
ginger garlic paste
ground black pepper
whole cardamom seeds
salt to taste
I would never make a microwave meal so i converted this to stovetop with rice separate and it was very good. Soon to be reposted with my stovetop directions
This was deeeelicious! I give it four stars only because I don't approve of the microwave. I made it on the stovetop with a few modifications. On med-low heat, I used a single pot and started by sauteing an onion until browned. I doubled the spices and added curry. I omitted the cinnamon and cloves because I don't care for them. After browning the onions and spices, I added the rest of the ingredients except the shrimp and I used vegetable stock instead of chicken cubes. I also added cauliflower florets and frozen peas. I cooked until the rice was almost done, then added the shrimp and cooked until opaque.
I give this five stars because not only is it delicious but easy to make! Next time I might try doubling the spices but it was great the way it was.
We love it! But, I need to make it a few times more before it becomes my own dish.
This gets five stars because it is so easy to make , it's a quick dish and very rich in taste, lovely. I made it a couple of times on the stove not microwave. I marinate the shrimps (I use frozen precooked shrimps) then, boil on medium heat for 15 minutes, once the shrimps are done I remove and place the shrimps aside, then fry the rice with the marinate add water and boil until the rice is almost cooked then place the rice covered in a preheated oven at 165 degrees celcius for 15 minutes or until rice is well cooked, once done I remove all the spices and place the shrimps on top along with a few parsley leaves before serving. I use exactly the same amount for all the ingredients as directed in the original recipe, hope that helps, Bon Apetite!
This is great, so quick. I used chicken instead of shrimp which I diced into small cubes. I did add a little turmeric for colour and flavour. I omitted the oil and salt. Will most definately be making this again.
Very Good! I used left over shredded chicken instead of shrimp. I heated the oil and added the spices and chicken with a little water in a frying pan. I simmered the rice in chicken bouillon broth then added the rice to the chicken and spices. I didn't have any yogurt so I used sour cream. The sour cream really mellows out all those spices. I didn't use cardamom seeds because I didn't have any. I didn't have any garlic ginger paste so I used 1/8 tsp. ground ginger and 1 tsp. of garlic powder. Cut black pepper to 1/2 tsp. I also added about a cup of frozen mixed veggies. I know I changed a lot of things, but the basic recipe remained. It was spicy and very good.
Pretty good base recipe. I modified mine with more 'masala' and parboiled the rice before assembling it using the traditional layering method. I will try it as is next time though.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 874
** Calories from Fat: 276
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