Crisp Prawns And Red Onion-Turmeric Khichdi

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
352
FAT
41%
CHOL
67%
SOD
56%

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Ingredients for 4 servings

40 g of fresh mint leaves, chopped

200 g of coriander, chopped

0.5 tbsp of green chilli, finely chopped

1 garlic clove, chopped

4 tbsp of Greek yoghurt

3/4 lemon, juiced

0.75 tbsp of granulated sugar

1 tbsp of mayonnaise

salt

1 tbsp of vegetable oil

1 tbsp of unsalted butter

1 tbsp of cumin seeds

1 tbsp of garlic, finely chopped

1 tbsp of ginger, finely chopped

1 tbsp of green chilli, finely chopped and deseeded

1 red onion, chopped

1 tsp of turmeric

150 g of basmati rice

600 ml of Vegetable stock, warmed

3 tbsp of Greek yoghurt, lightly whisked

1 tbsp of fresh coriander, chopped

1 tsp of fresh coriander, chopped

0.5 tsp of red chilli powder

1 tbsp of cornflour

vegetable oil

8 prawns, de-veined tail with the shells left on

2 eggs

2 tbsp of ice cold water

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