Lemon Rice
Nimbu Chaul
- medium
- 108.KViews:
- 200g prawns
- 200g crab meat
- 1 large potato, cooked until just soft & grated
- 4 curry leaves, chopped
- handful of fresh coriander leaves
- mustard oil for frying
- 1 tsp turmeric
- 1 fresh chilli, finely chopped
- ½ tsp Kashmiri chilli powder
- 1 tsp garam masala
- ½ tsp salt or to taste
- juice from 1 lemon
- 3 tbsp gram flour
- 1 tsp chilli flakes
Method
- Wash and roughly chop the prawns
- Mix these with the crab meat, cooked potato, curry leaves, garam masala, chopped chilli, coriander leaves, Kashmiri chilli and turmeric powder, lemon juice and salt.
- Wet your hands and form the mixture into 12 equal sized patties or tikki. If the mixture feels too wet you can add more cooked potato or some toasted gram flour.
- Heat oil in a frying pan.
- Place the gram flour onto a plate and sprinkle in a teaspoon of chilli flakes. Dust each one with the flour.
- Once the oil is hot place the cakes into the pan and cook through for 3 minutes, reduce the heat if required, then turn over and cook the other side. They should be crisp on the outside - they are delicate and can break up so be gentle with them.
Abi
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