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Pondicherry Prawn Rice# heirloom

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We hope you got insight from reading it, now let’s go back to pondicherry prawn rice# heirloom recipe. You can have pondicherry prawn rice# heirloom using 13 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Pondicherry Prawn Rice# heirloom:
  1. Take 250 gms cleaned prawns
  2. You need 2 Onions chopped
  3. Prepare 2 tomatoes chopped
  4. Get 8-10 garlic cloves
  5. Prepare 1 tsp fennel
  6. You need 1⁄2 tsp pepper corns
  7. Get 2 green chillies slit
  8. Prepare 1 sprig curry leaves
  9. Use Small bunch fresh coriander leaves
  10. Get Salt
  11. Take 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 turmeric and 1 tsp red chilli 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..

This is a simple, traditional Chinese Fried Rice recipe by Kylie Kwong, Australia's most well known Chinese Chef. The key to an authentic tasting fried rice like you get at proper Chinese restaurants is the Sauce, using day old or cold fresh cooked rice and ensuring you don't overcrowd the wok, causing the rice to stew instead of stir fry! This place is a must-visit for food in Pondicherry. Khowsuey on Mission Street: Source Khowsuey is a famous dish of Pondicherry and is a street side delicacy. They also serve a mean Chicken vindaloo that is quite different from the Goan version.

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