|
Ingredients
|
For 4
|
For 100
|
|
Prawns
|
500gms
|
12.5kg
|
|
Tomatoes
|
115gms
|
2.8kg
|
|
Onions
|
100gms
|
2.5kg
|
|
Curds
|
55gms
|
1.35kg
|
|
Coriander powder
|
10gms
|
225gms
|
|
Turmeric
|
½ tsp
|
15gms
|
|
Cumin powder
|
1 tsp
|
15gms
|
|
Garam masala
|
½ tsp
|
15gms
|
|
Chilli powder
|
2 tsp
|
85gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Fat
|
50gms
|
1.25 kg
|
|
Coriander leaves
|
a few spring
|
1 bunch
|
|
Rice :
|
|
|
|
Pulao rice
|
400gms
|
11kg
|
|
Fat
|
50gms
|
1.25kg
|
|
Cloves, cinnamon, cardamom
|
2gms
|
15gms
|
Shell prawns. Remove intestines and wash well. Heat fat, fry
sliced onions until golden brown. Add cumin and finely chopped tomatoes. Fry
well. Add cleaned prawns and the rest of the spices, except the garam masala.
Add salt. Fry for another 10 minutes adding small amounts of curds at a time.
Add water (small quantity) and simmer till prawns are tender and a thick gravy
remains. Sprinkle with garam masala and finely chopped coriander leaves.
Rice
