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Nazley’s Kitchree with Prawn & Mango curry

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TRH Nazley's Kitchree with Prawn & Mango curry

Kitchree is a type of Indian rice dish.

1 Large onion finely chopped.
Salt to taste.
1 1/2 cups rice washed and strained.
1/2 cup moongh dhal (yellow, wash and strain).
Hot water.

Braise onion in 6 Tblspns oil and 1 Tblspn butter till soft.
Add the rice, moongh dhal, salt.
Cover with water.
Cook on a high heat, till simmering lower on a low heat and steam.

Prawn & Mango curry
1 box prawns (washed, cleaned, deveined, leave shell on)
1 large onion finely chopped.
3 large tomatoes liquidized.
Salt to taste.
3 Tblspns Indian fish masala.
1 Tblspns cumin masala.
1/4 tspn tumeric.
3 chillies, add whole.
1 tspn Jeera masala.
1 large mango peeled and cut the flesh off in big chunks.
1/4 cup chopped dhania.

Braise onion till golden brown with oil.
Add the tomato, chilli and masala with 1/2 cup hot water. Simmer for 5 mins.Add the prawns and cook till done.
Lastly once the heat is off add the dhania, mix well then the mango chunks.
Close the lid and leave for 10 to 15 mins. The mango will go soft.

This is an old favourite of my mom. When one makes fish curry you can add chunks of mango. Its really delicious.
Can adjust the masala.
Serve with kitchree and beetroot.

Prepared, tried and tested by: Nazley Ally

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