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Fish Potato Curry and Rice with Fried Prawns
Fish Potato Curry and Rice with Fried Prawns

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We hope you got insight from reading it, now let’s go back to fish potato curry and rice with fried prawns recipe. To cook fish potato curry and rice with fried prawns you need 21 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Fish Potato Curry and Rice with Fried Prawns:
  1. Take For Rice
  2. Use 1 cup Parboiled Rice
  3. Use as needed Water
  4. Get For Fish Potato Curry
  5. You need 500 gm Fish
  6. You need 2 Potatoes
  7. Take 1 Tomato
  8. Take 2 tbsp Onion paste
  9. Get 1 tbsp Garlic paste
  10. Prepare 2 tsp Turmeric powder
  11. Take 2 tsp Chilli powder
  12. Provide to taste Salt
  13. Provide 4 tbsp Mustard oil
  14. Prepare 1/2 tsp Fenugreek seeds
  15. Prepare 1 tbsp chopped Coriander leaves
  16. Use For Fried Prawns
  17. You need 250 gm Prawns
  18. You need 1 tsp Turmeric powder
  19. Use 1 tsp Red Chilli powder
  20. You need 1 tsp Garlic paste
  21. Take Oil for frying
Instructions to make Fish Potato Curry and Rice with Fried Prawns:
  1. For Rice - Wash, drain and cook rice with water till it done and then discard the water.
  2. For Fish Curry - Wash fish pieces and marinade with 1 tsp turmeric, 1 tsp Chilli powder, garlic paste and salt.
  3. Heat 2 tbsp mustard oil and fry marinated fish pieces.
  4. Heat remaining mustard oil in kadahi and splatter fenugreek seeds.
  5. Add onion paste, garlic paste, turmeric powder and chilli powder.
  6. Add chopped tomato and salt and sauté.
  7. Peel and cut potatoes in thick round slices and add in masala.
  8. Add some water, cover and cook till potatoes becomes soft.
  9. Add fried fish pieces, cook for 2 minutes, then off the flame and garnish with chopped coriander leaves.
  10. For prawns - wash prawns and marinade with 1 tsp turmeric, 1 tsp Chilli powder, garlic paste and salt.
  11. Heat oil in a pan and fry marinated prawn till crisp and golden on colour.
  12. Enjoy fish potato curry with rice and fried prawns.

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