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14 December 2012,01:10 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix the cleaned prawn with a little salt and juice of 1 lime and allow to stand for about 10 minutes.
  • Roughly chop and boil the tomatoes in ½ cup of water for a few minutes. Strain to get tomato puree.
  • Add ginger - garlic paste with nutmeg, chilli powder, coriander and cumin powder to the tomato puree.
  • Heat the oil and add the curry leaves followed by the prawns. Fry for about 2 minutes. Add rice and fry for about 2 minutes, then add the tomato puree.
  • Add water 1 inch above the surface of the rice. Cook covered, on high flame till the liquid comes to a boil and then on low flame for about 10 - 15 minutes.
  • When the rice is almost done, add the capsicum and sprinkle saffron with lemon juice. Simmer covered for a few minutes till the rice is done and each grain separate. Serve hot.


  • 500 grams long grain rice, rinsed, soaked and drained
  • 750 grams medium sized prawns, cleaned, deveined, washed and drained
  • 250 grams tomatoes
  • 75 ml Cooking oil   
  • 4 sprigs of curry leaves    
  • 4 small capsicums, sliced vertically in 4 pieces each
  • ½ teaspoon saffron, dissolved in juice of 2 limes    
  • Juice of 1 lime    
  • Salt, to taste
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • ½ teaspoon nutmeg, powdered
  • 1 tablespoon red chilli powder
  • 2 tablespoon coriander powder
  • 1 tablespoon cumin powder

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