Rice And Prawn Pie
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Rice And Prawn Pie

A simple yet delicious dinner. Works wonderfully well with chicken, fish and any other type of protein too

Ninitha Koya

Ingredients

6-serving
  1. a few 1 Cup Basmati Rice water , pre soaked in for hours
  2. 5 Cups Coconut Milk
  3. 1 Cup Prawns , cooked .
  4. 1 Onion , finely chopped
  5. 3 Cloves Garlic of , finely chopped
  6. 1 Teaspoon Kashmiri Chilli Powder Paprika /
  7. 1/2 Teaspoon Turmeric Powder
  8. 1 Ginger Piece of , chopped
  9. 2 Teaspoons Butter , melted

Method

55 mins
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    In blender, mix together the pre soaked rice with coconut milk until a very smooth and runny batter is formed.

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    Add the salt to it and mix really well. Keep aside

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    In a pan, pour a little oil and saute the onions until they turn translucent.

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    Now add the garlic and ginger and saute for a couple of minutes.

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    To this, add the paprika/chili powder, salt and the turmeric powder and fry until the raw smell disappears.

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    Now tip in the cooked prawns and mix until everything is well coated with the spices.

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    In a greased cake tray, pour half of the rice batter and (using a steamer or by placing the cake tray in a raised platform inside a large vessel half filled with water) steam it for 10 minutes or up until it cooks and becomes firm.

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    Now layer the prawns on top of the cooked rice batter and pour half of the remaining batter on top.

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    Steam it for 5 minutes and then quickly pour the rest of the batter on top.

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    Steam for a further 10 minutes or up until the pie is fully cooked. You could try the toothpick test to check if the pie is cooked.

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    Remove from the steamer and give the pie a butter wash.

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    Let the pie cool before transferring it to your serving dish.

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    Cut into wedges and serve. Yum!

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