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Prawn Masala With Saffron Rice And Raita
Ingredients
- 1 cup wholemeal flour, plus more for flouring bench
- pinch salt
- 1 tbsp oil
- 1 cup basmati rice, rinsed
- 1 tbsp salt
- 1 pinch saffron strands
- 2 pinches saffron strands
- ½ cup Greek yoghurt
- ¼ tsp smoked paprika, plus more to sprinkle for garnish
- 2 tsp cumin seeds, toasted and crushed
- 12 borage flowers, plus more for garnish
- salt and white pepper, to taste
- 16 large Prawns
- 4 tbsp oil
- 4 cardamom pods
- 2 cinnamon sticks
- 8 cloves
- 4 bay leaves
- 4 sprigs curry leaves
- 2 red onion, finely diced
- 2 birds eye chilli, finely chopped
- 5 cm piece ginger
- 8 cloves garlic
- 4 ripe roma tomatoes, chopped
- 2 tbsp tomato paste
- 2 tsp turmeric
- 2 tsp chilli powder
- salt, to taste
- saffron water (reserved from making Raita)
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 dried red chilli
- 2 tsp uncooked basmati rice
- 1 tbsp lemon juice
- finely sliced coriander leaves
- finely sliced ginger
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